By Theresa/ Thunderbird on June 27, 2003
Photo by Pam-I-Am
Photo by Pam-I-Am
"These need to marinate 4-6 hours before grilling."
Serving Size: 1 (224 g)
Servings Per Recipe: 4
"This is almost identical to my marinade for my chicken wings! I never thought of doing this with pork, thanks for the idea! I made country style ribs with this and it was very good."
"I had thawed diced pork and I used this marinade for 48 hours. The taste was so yummy. Just a little bit sweet from the honey. Thanks Theresa :) Made for Name that ingredient tag game"
"Great recipe. The chops came out so tender and yummy. I served them with Recipe #91301 and Jasmine rice. It was a wonderful meal, loved by all. I'll be making this meal again."
"Amazing Marinade, It was different than my usual style but it was so yummy. I baked them rather than grilled."
"Very good chops indeed! The whole family loved them! I used low sodium soy sauce to cut back on the sodium, and only used 2 T. instead of 3. We will have these again!"
"This was fantastic! It reminded me a bit of the Korean BBQ used for beef. I only marinated for about 1 hour as I never seem to plan ahead on weekends. It had a nice flavor - not too salty, kinda sweet, yummy garlic. I did use fresh ginger (paste) instead of the powder and would highly recommend others do the same. Thanks for posting. It will definitely be a repeat recipe for us."
"Easy to do recipe but just not how I like my grilled pork chops to taste. Thanks."
"Very good and easy to do. I know there is little soy in the recipe but I will cut it back to 1 Tbs next time. I like the sauce to be lighter and less salty. Thanks Theresa/thunderbird."
"Wonderful. We LOVED this. I let them marinate overnight, and then (since its winter) cooked them on the stove for about 10 minutes. I love the sweet taste this gives the pork, and from such simple ingredients! Thanks so much! "
"Followed recipe exactly as written and grilled over charcoal. Excellent tasting pork chops. Will definitely make again."
"This was excellent. Even my kids liked it and they are very hard to please. Definitely a recipe worth keeping."