Reviewed: Nov. 9, 2009

quick prep time is great and has pretty good flavor. Used olive oil, but didn't run into the sweetness that a lot of people talked about when Cooking with a cast iron skillet on the stove. I Might add some more spicyness next time, but overall a good quick meal.

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Vincent

Home Town: Peekskill, New York, USA

Living In: Brooklyn, New York, USA

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Reviewed: Nov. 8, 2009

Good recipe. Very quick preparation and cooking time. I added some garlic pepper as well. Overall, I think it could use some more salt, so I'll add more next time, but it was quite good.

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Bruinlombard

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Reviewed: Aug. 31, 2009

My Boyfriend loved these chops. I followed the recipe exactly. The pork chops were very juicy and flavorful. Thanks!

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Monica

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Reviewed: Aug. 26, 2009

OMG! These were GOOD! We substituted fresh basil(6 leaves)for dried,cayenne powder(1/4 tsp)for chilli powder, and grilled outside instead of skillet. My 16yr old son always helps and he said this was the easiest so far. Thank-you!

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NAMOONI1974

Cooking Level: Expert

Living In: Portland, Oregon, USA

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Reviewed: Aug. 23, 2009

Pretty good recipe. More of a sweet flavor than salty. I marinated for two days and pork chops turned out very tender after we cooked them on the grill

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robin dupree

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Reviewed: Aug. 17, 2009

It's hard to find a good recipe for pork chops that satisfy everyone, but this one did it. I didn't change a thing and will use this over and over as it was absolutely fabulous! Great meld of flavors.

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mamajen71

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Reviewed: Jun. 23, 2009

This is one is a keeper. Usually grilled or pan fried pork chops are dry...not these. Very moist and delicious!

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Tammy

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Reviewed: May 28, 2009

This recipe is phenomenal! I dreamt about these pork chops the night I cooked them...they were so tasty! The only thing I did differently was that I used Rapadura instead of brown sugar. I let them carmelize in the pan because the ones I made that way were much tastier than the ones that weren't carmelized. Extremely simple and so quick, this recipe is being added to my "go-to" list.

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cookiebookie

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Reviewed: May 20, 2009

Good, but chili powder is not spicy, so don't expect a spicy taste. This will be so much better with some added cayenne pepper or chili flakes. Also, my brown sugar really carmelized in the pan, almost to the point of burning, and I was being really careful knowing what the sugar would do on direct heat. Did not even taste the basil. This one will be worth playing with to get it right for my tastes.

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MADDIEMOM

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Reviewed: May 15, 2009

Very good. We put ours on the grill so they weren't too sweet since a lot of the sugar was burned off. I'll definitely make these again.

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sjamison

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Reviewed: May 10, 2009

I made these some time ago, and I don't understand why I haven't made them again until today...because I like them so much. The sweetness of the pork mixed with the brown sugar and savory spices is delicious. Yes, the sugar does caramelize quickly so watch them carefully. I found that an inexpensive bone-in pork chop worked just as well as the boneless.

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gapch1026

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Reviewed: Apr. 10, 2009

Yum! These turned out great. The brown sugar creates a wonderful caramelization that really makes the chops a great blend of sweet, savory and spicy.

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pamela

Cooking Level: Intermediate

Home Town: Kiel, Wisconsin, USA

Living In: Appleton, Wisconsin, USA

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Reviewed: Apr. 8, 2009

so delicious!!! you've got to make this!

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JKL

Cooking Level: Intermediate

Home Town: Fairfield, Ohio, USA

Living In: Middletown, Ohio, USA

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Reviewed: Mar. 14, 2009

The more I use this recipe, the better it tastes. I use more chili powder because the brown sugar can over take the taste of the basil and chili powder. I tried it on the grill but enjoyed it better in the skillet! It is one that everyone will enjoy :)

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Ben

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Reviewed: Feb. 22, 2009

This recipe turned out great! Very savory and delicious. I added a 1/2tsp of garlic powder, and it was great. Thank you!

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Mom2Sophie

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Reviewed: Feb. 10, 2009

I would give this 4.5 stars if I could. This was definitely a nice surprise. I decided to make this even though I don't usually like my meat "sweet", but wow, these were so delicious...just the right balance between sweet & spicy. The only reason they are not a five in my book is because I have been searching for the perfect pork chop and this isn't it, but it sure is close! Yummy!!

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mandalin84

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: Jan. 20, 2009

This was okay, but did not knock my socks off. Maybe using a thinner pork chop would offer more of the flavor from the rub. My husband liked the flavor, but again, for those of you who don't like thick pork chops, switch to thin for sure.

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Julie Quinlan

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Reviewed: Jan. 7, 2009

WOW these are so simple and absolutely fabulous! I have made these three times since trying this recipe. Thanks for sharing!

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ALVA416

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Reviewed: Jan. 6, 2009

Delicious! I recommend leaving it as is, with the exception of maybe adding a little garlic. It's not too sweet at all and it looks, smells, and tastes great. I made w/ mashed potatoes, but FYI, it doesn't make gravy.

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