Quick and easy.
Amazing recipe! I used gluten-free tamari sauce instead of the soy sauce and it came out sooo tasty! I will definitely make these again. Next time I will try cooking them on the stove top instead of the oven, like so many other reviewers recommend. I served mine with a millet pilaf and salads.
I made this according to the directions, except as one reviewer recommended I doubled the gravy ingredients. These pork chops are da bomb!! I think this might be a bit too much sauce but hey...better too much than too little.
These were very good! I always have an issue with pork chops drying out and fully intended to cover these as they cooked, as suggested in other reviews. I forgot. But they were still less dry than I usually produce! I doubled the amount of pork to between 8 - 9 pork chops and pork steaks. Doubled the amount of liquid, too, which worked fine for us. Thanks, Brad - it goes in the recipe folder!
The sauce recipe is fantastic, but double it! It's much better on a skillet, than baked, or only bake it 20-30 minutes, not an hour. I create the sauce separately in a small saucepan and then add to the skillet after browning the chops, and finish cooking the chops. This is also fantastic with stir fried flank steak and brown rice.
This was really good and even my picky 5-year-old loved it! Super simple to make too!
This is definitely yummy. I normally fry pork chops so this is a nice alternative. I made with carrots, noodles & garden peas and it was delicious. Next time I think I will do rice and broccoli as one other reviewer suggested. I do think a little corn starch added may be a good idea. I did double the sauce and I also covered with foil except for the last 10 minutes.
made this tonight! My house smell so good! I did do what other's said and used the stove top. I did double the recipes and used fresh ginger and garlic. so awesome. Thank you
Very yummy, doubled the recipe for my family and some wanted seconds but sorry no left overs. I cooked uncovered and had no problem with dryness, I suppose it is the luck of the chops being tender to begin with, mine had bones, followed the recipe actually as stated.
I made these pork chops and they had a wonderful flavor. I made three times the sauce and used all of it. First I browned the chops in a little olive oil on top of the stove. I used all the ingredients the recipe calls for plus I added 1/4 cup Worcestershire sauce and minced garlic. My chops were thick so I baked them for 35 min covered and 15 min uncovered. They were very dry and hard to chew. I'll make them again because I loved the taste but next time I'll cook them in a cast iron skillet on top of the stove. If they hadn't been so dry and hard to chew I would have given them a 5 star rating.