By little_wing on March 20, 2007
"Glaze is good on chicken, too. Try it on the grill!"
Serving Size: 1 (502 g)
Servings Per Recipe: 4
"This has become a family favorite. Thanks for sharing this recipe."
"What a fantastic tasting sauce this makes, it's absolutely divine. I loved how it wasn't all runny but was thick & unctuous, it tasted fabulous with the pork & also the potato side dish I made. Like a lot of the tastiest things the sauce doesn't like the most glamourous, but who cares! Thanks for posting, made for ZWT4."
"We all loved this - even the KIDS! I put it on the side for my family to make sure we all liked it before coating the pork chops with it. What a hit! The only thing I would recommend is to use med heat and only cook it for 2 - 3 minutes instead of 5. On the side in it's own, cold bowl it looked very dark, thick, and got rather stiff pretty quickly. The kids were hesitant to try it because of it's appearance. However, it was beautiful on the pork chop. Once DH tasted it and saw how it looked on my pork chop he smothered his as well. The hot pork chop made the glaze melt a bit and reduced the stiffness. This is a keeper!"
"We really enjoyed this one. I especially loved the glaze it created. Very tender meat. I served it with steamed white rice & mixed veggies. We'll be making this again. Thanks for the posting!"
"This meal was fantastic. I am usually a recipe fiddler, generally can't leave well enough alone. This sounded so good and so easy, though, that I made it exactly as described! The results were excellent!! Flavorful, moist, no one ingredient overpowering another! I will definitely make this again!!"