Reviewed: Aug. 9, 2010

SOOOOO good the best I have ever had. I didn't have ginger so I used Garlic instead and added a dash of basil and majoram and thym. Turned out so good my daughter was even raving!!!Thanks for the recipe!!!

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7 users found this review helpful

Reviewer:

beach78

Cooking Level: Beginning

Living In: Calgary, Alberta, Canada

Reviewed: Jul. 24, 2010

These chops were fantastic! Easy and delicious. We ate them with home grown grilled squash. They were just as good as left overs a couple nights later. I will definitly be keeping this in my recipe box.

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7 users found this review helpful

Reviewer:

PitBoss007

Cooking Level: Expert

Living In: Clearwater, Florida, USA

Reviewed: Jul. 5, 2010

YUMMY! The kids gobble these up! Thanks.

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5 users found this review helpful

Reviewer:

Kolby & Savannahs mommy

Reviewed: Jul. 3, 2010

What I did was add 1 tsp. of five spice powder, (maybe more if I'm being honest I was kind of dancing and cooking at the same time), I only used 1/4 c. Splenda brown sugar blend, low sodium soy sauce and a little chopped green onion. Really good. I served it with Sesame Noodles. NOTE: I did broil these and they came up super juicy.

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6 users found this review helpful

Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Jul. 1, 2010

I made these last night and they were THE BEST PORK CHOPS EVER. I had bone in pork chops and it didn't alter it at all. They were so juicy and had a great flavor. My husband loooooved it. I will definitely be cooking this A LOT.

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6 users found this review helpful

Reviewer:

therealkara

Reviewed: Apr. 14, 2010

These were great. I did use bone-in,but that was the only change. Oh, used low sodium soy sauce.

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4 users found this review helpful

Reviewer:

hmb812001

Cooking Level: Expert

Home Town: West Warwick, Rhode Island, USA

Living In: Center Barnstead, New Hampshire, USA

Reviewed: Apr. 6, 2010

Excellent - hubby and I both loved these. I followed the recipe exactly, except I only used 1 tbsp of lemon juice. One of the other reviewers mentioned that it was a bit sour. It was great and I will definitely make it again.

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5 users found this review helpful

Reviewer:

jstnhawkins

Reviewed: Mar. 23, 2010

I recently got a new grill and have been trying out new recipes as I learn to use the thing and this one is amazing. I didn't have time to marinade for 6-8 hours so instead it was probably only about 4, I also used a thinner cut bone in chop. The taste on these was perfect, in fact both my kids who I usually have to beg to eat asked if there were any leftovers could I send them for lunch the next day at school...that has never happened. I followed the recipe exactly and no changes were needed. These will definitely become a staple in my house!

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9 users found this review helpful

Reviewer:

Tanya

Cooking Level: Intermediate

Reviewed: Jan. 26, 2010

Good marinade, I will definitely use this one again. I like teriyaki, soy sauces, and this was very good. Marinated for 10 hours, it was good, and not overpowering, but I would prefer it to be a bit stronger - so I'll go for a full day next time. Also, I would probably add a 1/2 teaspoon of dry mustard (Chinese or Goldman's), and a 1/4 teaspoon (maybe less) of apple cider vinegar - OR just - increase the ginger a 1/4-1/2 teaspoon. I put these in the oven on 425, for 25 minutes - probably could have taken them out around 20 minutes and tinfoiled them to rest for the last five minutes - use a thermometer, pork should be at 170, but I like to take it out around 160-165, and let it rest until it comes to temperature. Next time - I'll slice the chops into strips, marinade, bake, serve over rice sauteed with scallions, sesame oil, garlic and broccoli. Can't wait!

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9 users found this review helpful