So I found this recipe earlier today and decided to give it a try. It seems most of the pork chop recipes I found on this site and many others consisted of soy sauce and brown sugar. I was happy to find something different & low carb (with great reviews). I was very pleased with this recipe.. but there was no WOW factor. Dill pickle juice was a very unique marinade idea. I did add a jalapeno, garlic and red pepper flakes to the pickle juice marinade. And the porkchops did come out very tender and quite good...but it wasn't the be all end all. But I will make it again when I have used the last pickle in the house. For the newbie culinary folks this is a great recipe. I would suggest roasting a pork roast in a cooking bag with the pickle juice. Very impressive! Just add some extra herbs and a little salt. And I agree with others when they suggest not to tell your family or friends how you flavored the meat. They will be pleasantly surprised to find out the flavor came from pickle juice. But the pickle juice is only the base. There is extreme room to enhance this recipe.

Reviewed On: Sep. 12, 2009

Ok...The sauce is AMAZING! Yes you should definitely do a cornstarch slurry to thicken it. But it works great. I over cooked my chicken so it just fell off the bone, but I would make the sauce by it self for seafood dish or pork also. And this would also be great for nachos (It has the same consistency once you add the cornstarch slurry). Just add some cheese as desired. Great versatile sauce!

Reviewed On: Aug. 2, 2009

Ok...I did this recipe with cooked shrimp that I bought from Walmart. I'm low carbing and was looking for something different to do with the shrimp. Followed the recipe otherwise except I added some Old Bay Seasoning. DELICIOUS!!! But then I went stupid and added some relish. DUMB CHOICE. It's still decent but I should have stopped while I was ahead. If you use shrimp instead of tuna...remember this isn't tuna salad and leave well enough alone. Lesson learned... I will make this again next week and follow directions. Hint: Buy pesto ($2.50) and sun-dried ($1.15) tomatoes from Central Market bulk area. It's soooo much cheaper but the quality is still amazing. Update: I just made this recipe again but went by the recipe but with shrimp that I chopped up(manually) and it taste great. I still added a dash of Old Bay which gave it a kick. The only thing missing is a little citrus zing. I didn't have any lemon or lime but I think that would have added the perfect touch. Although I love it with the shrimp I'm still a little scared to try it with the tuna. Which is weird because I'm usually open to try all types of new things and I know it's less expensive than shrimp. I'm sure I'll try it with tuna eventually. Thanks for the great recipes!

Reviewed On: Jun. 3, 2009