By Kittencalskitchen on February 15, 2004
Photo by Firefly87
Photo by Firefly87
"A fast, simple and very delicious weekday meal, served with potatoes or rice. This is very good!"
Serving Size: 1 (181 g)
Servings Per Recipe: 4
"While this isn't my absolute favorite way I've ever had chops, I'm still giving this 5 stars. It was so darn easy. It was quick, it used common ingredients, and EVERYONE ate it! All 3 kids ate all of their meat. It just doesn't get better than that!"
"Very good. I didn't use the cloves, as I didn't have any, and used fresh ginger too, and it worked out well. I'll be making this again soon. I served this with mashed potato and tarragon carrots (see another recipie on food.com), both of which complimented the honey-spice glazed pork."
"Delicious! Followed recipe exactly, except I cut a pork tenderloin into medalions. We all loved it and a recipe doesn't get any easier than this."
"DEEELISH! I even goofed and thawed country style pork ribs (much thicker than chops) but the extra cooking time only enhanced the dish by allowing the sauce to reduce a bit. Nice and easy and with tasty results. Thanks, Kittencal!"
"Wow! Another winner! Great work, Kittencal! Even my picky kiddos loved it! We had it with brown rice and I reduced the sauce a little so that it would be nice and thick for the rice. Will DEFINITELY make this one again! When is that cookbook coming out????? ;-)"
"Awesome! This recipe was SO good. I actually sucked the pork chop bone! I did add a little bit of apple juice to give it a slightly apple-ly taste. I'll make this one over and over again! Thanks Kittencal!"
"This recipe is essentially identical to one published in Cooking Light with the exception of the oil. CL's version calls for spraying the pan with cooking spray--which is what I did. Excellenct,quick, weeknight meal. The mildly spiced honey mustard sauce goes great with pork."
"Yummy! I used spicy brown mustard (not a fan of dijon!) and reduced the ginger to 1/4 tsp. I used chicken instead of pork chops & it worked great. I cooked the chicken for longer than 2 min-probably closer to 5 min per side. I reduced the heat to absolute low (was nervous about the honey mixture burning!) before adding the sauce. While it was simmering, I spooned the sauce over the chicken constantly, which flavored the meat quite nicely! What amazed me the most was how quickly I had dinner on the table. Will make this again for sure! Thanks, Kittencal!"
"Very tasty. I left out the ginger and the cloves as I'm not generally fond of either. The flavor was great. The only complaint I have is that the chops took a long time to cook thoroughly and in the meantime, the sauce turned to a thick black goo on the bottom of the pan. The chops still tasted great with the exceptions of a few bites that had that burnt-sugar goo on them, but clean-up was exceptionally difficult because of it. Great, though - I will make again, maybe with a little more sauce."
"this was delicious. I was a little nervous...the ingredients sound a little 'christmasy'...but the reviews were so good that I gave it a shot. It was amazing. The mustard was the perfect thing. Really easy to make, and it came out a gorgeous brown color. "
"This was a great way to do chops. I used thick, bone-in chops. The sauce is really delicious and really permeates the meat. Thanks Kitten!"
"Made this tonight for dinner yummy it was. Will make again."
"This was a snap to put together and it is SOOOO GOOOOOD!!! Thanks a million Kittencal!!"
"Yea!! I finally found a recipe for pork chops that my 11-year old son will eat! These pork chops were really tasty; recipe made as directed, and I wouldn't change a thing. This also smells amazing while cooking. Thanks for another great recipe!"