Reviewed: Nov. 21, 2006

Since the first time that I tried this I have been in love with this dish that is very easy to make. Every time that I make pork chops I make them this way all except for one time when I tried another recipe that was just a waste of time. I was courious one day and tried this marinate on ribs and I was not at all dissapointed. Great recipe

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4 users found this review helpful

Reviewer:

Johnnie Mendenhall

Cooking Level: Intermediate

Home Town: Camden, Alabama, USA

Living In: Lansing, Michigan, USA

Reviewed: Nov. 11, 2006

Very good. I will be making these again many times. I followed the directions exactly but only marinated them for 4 hours because I forgot to prepare the marinade sooner. We did these on the George Foreman grill. Thanks.

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2 users found this review helpful

Reviewer:

Snowflake

Reviewed: Oct. 13, 2006

Took other reviewers advice and cut back the soy sauce, they are amazing. Have made these 4 times on the grill and turned out prefect everytime, even when my husband burned them.

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3 users found this review helpful

Reviewer:

quincyli

Cooking Level: Intermediate

Home Town: Keyport, New Jersey, USA

Living In: Pensacola, Florida, USA

Reviewed: Oct. 12, 2006

This was tasty and easy. It was a tad bit salty. I will make again.

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1 user found this review helpful

Reviewer:

CVOORHEES

Cooking Level: Intermediate

Home Town: Aurora, Colorado, USA

Living In: Riverton, Utah, USA

Reviewed: Oct. 5, 2006

This recipe is a family staple at our house. My picky kids eat the heck out of these. I have a neat trick..When I get the economy pack of pork chops from the store I immediately divide the chops into one meal portions ( 6 chops for us) mix up the marinade and toss it into each bag and put them in the freezer that way it can marinade while the chops are thawing out.

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74 users found this review helpful

Reviewer:

dkjm28

Cooking Level: Expert

Reviewed: Oct. 5, 2006

Love this recipe. The porkchops come out so juicy. I use fresh garlic and ginger minced instead of the powder and I also use honey instead of brown sugar. I also add about a tablespoon of distilled vinegar to help tenderize the porkchops. I like to use thin cut porkchops and cut them into strips about an inch wide. I marinade them for a few hours and then sautee it on the stove top.Turns out wonderful.

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35 users found this review helpful

Reviewer:

beanie

Cooking Level: Intermediate

Home Town: Alliance, Ohio, USA

Living In: Franklin, North Carolina, USA

Reviewed: Sep. 23, 2006

This was alot like my mother in law's marinate recipe. Very yummy!! Will definetly make again!

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1 user found this review helpful

Reviewer:

Lizard

Reviewed: Sep. 11, 2006

I have been making a similar recipe for years but had not htought of grilling..I take thick pork chops marinate overnight with soy sauce/brown sugar and a pack of the dry italian seasoning dressing. Before baking I add a small amount of water to dish and bake covered for approx 2 hours....not so muh water to dillute but enough so it doesn't dry out....they are always moist and fall apart from cooking

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3 users found this review helpful

Reviewer:

Heather

Reviewed: Aug. 18, 2006

I did these on the Foreman grill. They were juicy and flavorful. Thanks!

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3 users found this review helpful

Reviewer:

Caroline C

Cooking Level: Expert

Living In: Denver, Colorado, USA

Reviewed: Aug. 8, 2006

Made very thick chops; awesome meal. Very, very tender and just the right amount of sweet, tart, and salt. I cut it up and placed over rice. Recommend making extra sauce to drizzle over and add to rice. Great side kick was the asparagus and cashews from this site!

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2 users found this review helpful