Reviewed: May 26, 2004

I changed the recipe a bit after reading the reviews, and this turned out great! I used 5 cloves of garlic and 2 tablespoons of fresh ginger for extra zip. Also, I followed the recommendation of draining the marinade before cooking, and boiling it down. I spooned it over the chops at the end of cooking, and again before serving. I served it with a cabbage salad with ginger dressing and white rice. My husband absolutely loved it and is taking the leftovers to work tomorrow!

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24 users found this review helpful

Reviewer:

SKYGRETCH

Reviewed: Feb. 14, 2004

Very good flavor and easy to make. I would encourage marinating overnight. Next time I will take the advice of others and use less of the marinade as I was left with a lot of runny liquid at the end of the baking time.

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0 users found this review helpful

Reviewer:

Michele

Cooking Level: Expert

Living In: Eugene, Oregon, USA

Reviewed: Sep. 10, 2003

This is a very nice alternative to fried or baked pork chops.

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2 users found this review helpful

Reviewer:

TopDog

Cooking Level: Expert

Home Town: Scappoose, Oregon, USA

Living In: Tigard, Oregon, USA

Reviewed: Sep. 3, 2003

Very nice flavour. The marinade didnt seem too runny for me and I cooked it in the pan with the chops.

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2 users found this review helpful

Reviewer:

learning2cook

Reviewed: Jul. 11, 2003

I used this as a marinade for grilling, and it came out deliciously.

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2 users found this review helpful

Reviewer:

Sarah Gartland

Cooking Level: Intermediate

Living In: Youngstown, Ohio, USA

Reviewed: Jun. 21, 2003

This is an easy and tasty recipe. I really enjoyed this recipe as did my husband. Because of concerns by other reviewers I drained the marinade before cooking. I boiled it down and then used the sauce as a basting sauce. The pork chops were tend and juicy. If you do this, the cooking time needs to be reduced.

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15 users found this review helpful

Reviewer:

Navy_Mommy

Cooking Level: Expert

Home Town: Ocean Springs, Mississippi, USA

Living In: D'iberville, Mississippi, USA

Reviewed: Dec. 20, 2002

This seemed to make too much marinade - so when the chops were baked in it, it didn't really thicken. I marinated the chops in it overnight and they did pick up a nice teriyaki/orange flavor, but in the end they tasted like they'd been basically boiled in marinade. If I made this again, I'd remove half of the marinade before baking, then during baking I'd spoon remaining marinade over the chops.

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18 users found this review helpful

Reviewer:

Lois Lane

Reviewed: Oct. 26, 2002

Very tastey and kids loved it:-)

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2 users found this review helpful

Reviewer:

MSMITH1029

Reviewed: Oct. 24, 2002

Just okay. Too plain. Wouldn't make it again.

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3 users found this review helpful

Reviewer:

Ada Wilder

Reviewed: Sep. 9, 2002

This is fantastic! We used what we had on hand, which was boneless pork ribs, garlic flavored teriyaki sauce (omitted the garlic), and 1 tsp ground ginger instead of fresh. Based on other reviews, we broiled them, then thickened the sauce into a gravy with a cornstarch/water mixture, then served it all over egg noodles. Very garlicy and spicy, just the way we like it! We'll be having this over and over.

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29 users found this review helpful