The flavor of these pork chops were very good. I think that they still turned out a bit dry, even after marinating them for over an hour. I think that I will cover them next time and see if they stayed a little more moist. But they were good enough to try again...thanks. UPDATE: I tried these again and marinated them for almost 4 hours. They were smaller pork chops, yet they were still tough to chew. Not sure if we will keep making these.

Very good and tangy marinade. Also good for chicken. Thanks

I double the marinade and added some allspice. I took half the marinade and put chops in for about 4 hours. I cooked, covered, in oven for about 30 minutes and then uncovered, added the rest of the marinade and cooked for another 10 minutes. My small kids and my husband and I really enjoyed. Was very tender.

This is a really simple and good recipe. I used really thinly sliced pork loin so I only cooked for about 25 minutes. I put them in the marinade for dinner that night but we ended up doing something else for dinner, so I just drained the marinade and cooked them the next night. Even then I didn't think they were too salty. I did use reduced sodium soy sauce.

This was a great recipe. I marinaded the chops for 24 hours, and they were on the tough side. Next time I will try marnading for 12 hours instead of 24.

too salty--use reduced sodium soy sauce

Made this last evening for family and "significant others"! Nothing but rave reviews!! As a long-time "Shakin Bake" family, I thought this recipe would probably fail. Wrong!!! Everyone absolutely loved it - even a girlfriend who rarely eats anything at our home!!

These chops are really tender and flavorful. I marinated for one hour, and would recommend using reduced sodium soy sauce as the regular kind made the chops just a tad on the salty side. I made the Balsamic Roasted Red Potatoes recipe (found on this site) as a side, and although they are very good, there were just too many flavors going on between the meat and potatoes, so next time I will be sure to make a side dish that is a little more plain.

Very good for an easy weeknight dinner. This is a regular for us.

Good marinade. Ease of recipe is important to me. I put three boneless pieces in a freezer zip-lok bag. Added the ingredients, zip closed and massaged the meat and marinade. Put in bowl and set in the fridge for three hours turning bag 3 times. I am sure the longer it soaks the stronger the flavor. I then emptied bag into 8 x 8 pyrex and placed in pre-heated oven. 30 min later done and good. Only easier if somebody did it for you!

These pork chops were wonderful. Very nice flavor. I didn't think they were too salty as I read in some reviews. I let them marinate for 5 hours and cooked them in the marinade.

I've made this twice now and we've loved it both times! The only difference I made was using low sodium soy sauce and I add a half teaspoon of ginger and a dash of onion salt. Great and easy recipe.

These were so good, quick and easy. I agree with others reviews they are a little salty but still very yummy! My honey did not think they were too salty. He LOVED them, I will be making these again and again. They were so tender and could be cut with a fork. The only thing different we did was use eight large cloves of garlic instead of four. In our opinion you can never have enough garlic. I served it with jasmine rice.

This has a really good flavor and my pork chops were moist, so my hubby and I were happy. The leftovers will make a very tasty pork fried rice.

Great recipe. We grilled instead of baked.

I like that this recipe is very easy to make. Following other users' suggestion, I used water to dilute the soy sauce and baked the pork chops in the marinade. The basic flavor is good.... but next time I would add something sweet or some spice to make the flavor more complex. Next time, I will also sear the chops instead of bake it to get more of a crisp crust.

This recipe is great! I added a tsp of honey and took the advice of other tasters by diluting the soy sauce by 1/2 with water. I had quite a bit of marinade left over, so I added 2 tablespoons of brown sugar and a splash of red wine vinegar, reduced it till thick and drizzled it over roasted asparagus. I even used it as a salad dressing for the green salad. WONDERFULL! The chops I used were very thick, so I seared them on both sides in and oven proof skillet first and then finished them in the oven. The moist, moist flavorfull chops I have ever had!