Reviewed: Apr. 4, 2012

These were absolutely delicious! If using the grill, I do highly recommend that you grill each side of the coneless chops for 2 minutes per side using a hot grill, otherwise you'll end up with shoe leather. I used Wegman's boneless thin cut boneless pork chops. They turned out mouth watering!

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Reviewer:

Janelle

Reviewed: Mar. 26, 2012

This is one of my favorite recipes by far. I made it so much that my boyfriend told me to give it a break.

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Reviewer:

tigerlilyhb89

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Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

Reviewed: Mar. 8, 2012

I'm not usually a reviewer, but I was blown away by this!! I seriously may never order out for Chinese food again!! I subbed sesame oil for the vegetable oil, sliced my pork into strips before marinating for 3 hours and baked at 350 for 30 minutes. I poured only half of the marinade over the pork and saved the rest. While the pork was baking, I added about 1 cup of vegetable stock to the remaining marinade and simmered it to pour over the top. I served this over jasmine rice, which gave it a lot more authentic flavor. On the side I served Sesame Green Beans, also from this site. No leftovers and my super picky 4-year-old ate it too!!!

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Reviewer:

agmanthei

Cooking Level: Intermediate

Living In: Coon Rapids, Minnesota, USA

Reviewed: Feb. 16, 2012

This recipe was very easy to make and tasty too. Adults and kids both liked it. Gives a nice variety to my traditional lineup of pork chop recipes. I will definitely be making this one again.

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Reviewer:

jtaylor

Reviewed: Jan. 29, 2012

I did what one reviewer suggested and cut up the pork into strips and baked in the oven. I then thickened the sauce to pour over pork and rice. Sooo good!!!

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Reviewer:

emthecook

Reviewed: Jan. 2, 2012

I thought these were very good, though my husband said they were a little on the salty side even with a low-sodium soy sauce. We did marinade them considerably longer than called for, so next time we'll stick to the recommended 6-8 hours. Still, this recipe is a keeper!

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Reviewer:

Sepia

Cooking Level: Intermediate

Reviewed: Dec. 11, 2011

I can’t grill to save my life, so I did a mix of what other reviewers said. I followed the same ingredients, but I cut the pork into bite-size pieces. I let it marinate in the fridge for several hours in a Ziplock bag. Then I poured the entire contents of the bag into a 13x9 dish (including the marinade) and baked it at 425 degrees for 20-25 minutes. We put it atop white rice. Anywho... excellent recipe! My husband loved it. It will definitely be a regular on our table.

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