Reviewed: Apr. 7, 2012

Followed the recipe to a T. It was great!

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Reviewer:

Luciane

Reviewed: Oct. 24, 2011

The pork chops were very tender, but the flavor was different.

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Reviewer:

heavensway

Cooking Level: Expert

Home Town: Woodland Hills, California, USA

Living In: Centennial, Colorado, USA

Reviewed: May 5, 2011

This recipe made some crummy cut pork chops really tasty. Only things I think they needed was a bit more tartness from the lime and double the amount for pouring over the top. Next time I'll double the marinade ingredients. Would be delicious over rice.

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Reviewer:

AngieLee

Reviewed: Jan. 18, 2011

I am going to review this marinade first (Because I just made it and will let my chops marinade over night... so I will update tomorrow after I cook the chops!) That said... Mixed all ingrediants as specified and I saved the recipe based soley on how delicious it is! Heck, I would use this marinade as a dip for tortilla chips! Am excited to see how the chops come out tomorrow! Thanks for sharing!

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Reviewer:

Staysea

Cooking Level: Expert

Living In: Centennial, Colorado, USA

Reviewed: Sep. 15, 2010

Love it!! GREAT recipe!!

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Reviewer:

American

Cooking Level: Intermediate

Reviewed: Jan. 9, 2010

When they said this adds 'pizzazz' to your pork chops, it sure does. I have to say I enjoyed this marinade, and it pretty quick while adding a nice zing.

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Reviewer:

Purple_Panda

Reviewed: Jan. 20, 2009

This was so good! A huge change from the usual pork chops & gravy. A total keeper. Used Frank's red hot chili and lime in sauce and crushed the garlic instead of mincing. Served with Mexican rice and fresh veggies

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Reviewer:

NicnNolsmom

Cooking Level: Intermediate

Reviewed: Jan. 20, 2009

My family, my husbands family and my friends all love it. I have passed this recipe on for my friends to try with their husbands and everyone loves it. My husband requests this everyday until I make it. It is delicious and tastes like restaurant quality food. I've altered the recipe a few times by seasoning the meat with adobo and a little sazon but it tastes perfect without it so I'm gonna stick to the original.

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Reviewer:

ILaura

Reviewed: Nov. 23, 2008

Yummy! This was delish! I used a pork loin, marinated in the ingredients for about an hour, put in a glass dish (with the marinade), baked at 400 for 15 minutes, basted, turned the oven down to 300 and baked for thirty more. Love that I found a new marinade for a pork loin that doesn't involve the herbs (i.e. rosemary, sage, etc). Not that those are bad, just wanted something different! Thanks for this great recipe.

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Reviewer:

JONDA01

Cooking Level: Intermediate

Living In: Pearland, Texas, USA

Reviewed: Aug. 2, 2008

This was really good except I think the cilantro can be cut back some. Definitely make sure you save some marinade for after the pork chops are done. I used the George Foreman grill and these took 7 minutes and came out nice and tender.

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