I just made the chops without the sauce, and they were excellent! My only complaint is that they were a little too salty due to allrecipes.com's scaling not working properly (scaling the recipe to 1 serving, the salt and pepper don't scale correctly so I used too much -- I've found that that's a flaw with the site itself, not the recipe). But the seasoning was wonderful, strong and rich, and went fine with a simple creamed corn side dish.

Reviewed On: May 6, 2009

Tried this exactly according to the original recipe, and thought it was just alright. I like food very spicy, and the amount of habanero was just right for a good level of heat. But for the time and number of "not on hand" ingredients required, it just didn't do a lot for me. And the consistency of the coating after drizzling it with the sauce was unfortunately gooey.

Reviewed On: Mar. 31, 2009

This was surprisingly good. I like things spicy, and this was just about as hot as I can eat and still enjoy the flavor. Per other reviews I cut the salt down to 1/4 of the original amount listed (probably could omit it completely). Instead of salad dressing I used 1/2 tbsp canola oil mixed with 1/8 tsp Italian seasoning for each fillet. Also, 30-35 minutes would be WAY too long a cooking time, especially if you have thin fillets and/or cut down the recipe. I used a single 1/2" thick fillet and only needed to cook for 10 minutes. This went well with candied sweet potatoes, but would be wonderful served with applesauce too.

Reviewed On: Feb. 8, 2009