By Dine & Dish on April 23, 2005
Photo by Chef #1802773540
Photo by Chef #1802773540
"I found this recipe in our church cookbook! It is so easy and although it sounds odd, it is really delicious!"
Serving Size: 1 (230 g)
Servings Per Recipe: 6
"My family really enjoyed these pork chops for dinner last night. I enjoyed making them because they were so easy!!! Great flavor; just the right combo of sweet and salty! They tasted great along with garlic mashed potatoes, sweet peas, and macaroni and cheese. I will definately make again!!!"
"Very good flavor and super easy. I would cook for 30 minutes to start tho because they were kind of tough even with the meat tendeizer."
"This is a nice recipe for a subtle, but great tasting pork chop. It almost has a sweet and sour taste. To keep mine from being too dry as others have mentioned, I add apple juice to the baking dish. I put enough in to just come up to the top of the chop, but not cover it. Then add the soy sauce in the apple juice. thanks for posting!"
"I wish I could give this recipe a higher rating but I really disliked it. First off, the smell of it cooking put me off and then I tasted it and it just did not agree with my tastebuds. I'm really sorry I didnt like it but I do appreciate you posting the recipe! Thanks!"
"Tasty indeed. Made these using thin cut boneless loin chops, sprinkled with a bit of meat tenderizer to be on the safe side. Hate tough chops!! Also I discovered at the last minute that we were out of soy sauce and so used a TBS of worcestershire sauce. The end result was a good blend of flavors and some tender chops."
"These were so tasty. I just loved the brown sugar taste. My whole family just loved them. Will definatly make these again."
"Mine turned out dry too. The flavor was good although mild. I am wondering if there is a good way to try this in a crockpot to preserve tenderness. I would probably add more soy sauce as well for a little more flavor. "
"We enjoyed the flavor of this very much. Some of our chops were tough and others were very tender - so we decided maybe they hadn't all come from the same animal even though they were wrapped together. My family opted to have these again, but use some tenderizer on the chops before adding the other ingredients. Thickening the juices and serving on the chops and maybe some mashed potatoes would be a good idea."
"I thought this was pretty tasty. I was only cooking for myself so I cut the recipe down to 1 serving and used a thick cut boneless chop. Cooked it for 10 minutes covered then took the foil off and cooked for 20 more minutes. Was perfectly done, juicy and tender. Served with Quark Spaetzle #119809 which made a great match. Thanks Kristen!"
"The flavoring was very good but I found this very dry. The baking time must be reduced. I should have used a themometer. I did use thick chops.The only change was I used butter in place of the margarine. Lots of juice in the pan at serving. It would be nice if it can be thicken or reduced to serve over the pork. I will use the remaining juice to make rice with an other day. I`d like to give this recipe 4 stars for flavor but 3 it is because it was to dry to eat. "