Reviewed: Apr. 13, 2006

VERY dry, not much flavor, will not make again.

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Reviewed: Apr. 10, 2006

These were just OK to me. They did end up a little dry. I had tried this for my kids since kids can be so picky and they didnt eat it any better for me than regular pork chops

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Angie S.

Cooking Level: Intermediate

Home Town: Kennesaw, Georgia, USA

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Reviewed: Apr. 6, 2006

My picky picky picky kids just loved this recipe.....reminds me of easter ham but it was just delicious.

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citysages

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Reviewed: Apr. 4, 2006

These were good. I will possibly make again just for a different twist that is quick and easy.

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RAE921

Home Town: Williamsburg, Iowa, USA

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Reviewed: Apr. 2, 2006

These pork chops were pretty good. I am only giving it 4 stars because it wasn't exceptionally great, didn't make us say 'wow' or anything. As other reviewers said, the sauce pooled in the pan. However, I used 8 thin chops instead of 6 thick chops, so they pretty well covered the bottom of the 9x13 pan. Since they covered the bottom though, it didn't really matter that the liquid ran off the meat, because the chops were still covered with it anyway. I imagine I will make these again, and I will probably try them again with thicker chops next time. Thank you for sharing!

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Dorese

Cooking Level: Intermediate

Home Town: Lewiston, Idaho, USA

Living In: Moscow, Idaho, USA

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Reviewed: Mar. 23, 2006

I was looking for a new, easy recipe for pork chops and came across this one. I wasnt sure how it would taste but I really liked it! I used thin cut chops and cut the cooking time to 25 minutes and then another 10-15 uncovered. After the inital 25 minutes I dished some of the glaze over the chops to remoisten them and sprinkled them with pepper and paprika. I liked the taste of these a lot and served them with Asian style noodles. mmmm!

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ColleenNY

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Reviewed: Mar. 10, 2006

This wasn't that great. I followed the recipe exactly and the "glaze" ended up being more of a butter soup. When we took the pork out of the oven, it was just sitting in a pool of butter and brown sugar. Also, the flavor wasn't that outstanding. Will not make again - sorry.

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Kristin

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

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Reviewed: Jan. 18, 2006

Delicious and easy....goes great with rice! I doubled up on the soy and the brown sugar to make a bit more glaze and covered with foil to trap steam and make more tender.

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SKYBLUE1963

Cooking Level: Expert

Home Town: Bonner Springs, Kansas, USA

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Reviewed: Jan. 15, 2006

The glaze did not turn out as others described. ...maybe I did something wrong, but I'm a professional cook, not that that matters. I hope others have better results with this.

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ArlenePlunkett

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: Naples, Florida, USA

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Reviewed: Jan. 10, 2006

These were very good! I used seasoned salt in place of soy sauce, and I used half of the butter. They weren't pretty, but they tasted great!

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YANNAHK

Cooking Level: Expert

Living In: Shawnee, Oklahoma, USA

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Reviewed: Jan. 5, 2006

This was pretty good! I was a bit nervous using the soy sauce. I thought it may make it a bit salty, but it didn't. I followed the recipe exactly, just cut down the time on the baking a followed anothers advise on broiling for a few minutes to add color. Thanks for the recipe!

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Conner

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Reviewed: Jan. 3, 2006

I had very high hopes for this recipe. Unfortunately, the chops fell short...very short in my opinion. The sauce was a pool of liquid in the bottom of the pan. Not even close to a glaze. The chops, though cooked covered for the majority of the cooking time, turned out tough and dry. I was extremely disappointed. Could have had a decent flavor if the sauce were to actually stay ON the chops.

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Raoulysgirl

Cooking Level: Intermediate

Home Town: Linn Creek, Missouri, USA

Living In: Camdenton, Missouri, USA

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Reviewed: Dec. 1, 2005

the chops got dry, they didnt glaze and all the brown sugar and the butter and soy sauce made a pool in the pan.

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CARI

Cooking Level: Intermediate

Home Town: Merrick, New York, USA

Living In: Maryville, Tennessee, USA

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Reviewed: Dec. 1, 2005

Sauce was yummy but the meat was VERY dry! Might try this with bone-in chops. A little fat might help.

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StacyM

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Reviewed: Nov. 30, 2005

I had high hopes for this recipe since just about everything I've made from this website has been awesome, but I didn't like these pork chops. Sorry. I'll look for another recipe on here. P.S. The cooking time seems to be way off; my kitchen smelled like burnt soy sauce after 25 minutes... I even greased the pan. GO PATRIOTS!

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dublinireland05

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

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Reviewed: Nov. 26, 2005

Very tasty...the chops come out tender and juicy. Thumbs up!

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Paula

Cooking Level: Expert

Home Town: Pass Christian, Mississippi, USA

Living In: Ledyard, Connecticut, USA

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Reviewed: Nov. 17, 2005

This was great! I used bonelss pork chops and baked them covered for a 1/2 hour and uncovered for about 10 min. They were just about to start to over cook! We all loved them!

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