Reviewed: Dec. 4, 2010

Excellent recipe! Three changes, didn't use the flour, used sage instead of ginger, and deglazed the pan with Grand Marnier instead of the brandy. Definitely a keeper.

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3 users found this review helpful

Reviewer:

shayla

Cooking Level: Intermediate

Living In: Long Beach, California, USA

Reviewed: Oct. 6, 2010

This was not to my liking. The breading came out soggy and it had a OVERWHELMING orange flavor that completly masked the ginger in the pork chops. Will definitly NOT make again.

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Reviewer:

ReginaM

Cooking Level: Intermediate

Home Town: Emporia, Kansas, USA

Living In: Warren, Michigan, USA

Reviewed: May 20, 2010

Very bland will not make again. Maybe if you added orange marmalade but did not enjoy as it is.

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Reviewer:

Tiffany

Reviewed: Mar. 31, 2010

This recipe was excellent. My whole family (including the picky eaters) loved it. I had to stray from the recipe a little. I thought I had more orange juice then I did, so I cut an actual orange and squeezed the juice on, and added some of the fruit over the pork before baking. The recipe was great though, I will definatly make it again.

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Reviewer:

ChocolateLover

Reviewed: Mar. 15, 2010

Would have liked more ginger and less orange. I will make this again but try some changes

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Reviewer:

Roslyn Hazen

Cooking Level: Beginning

Home Town: North Vancouver, British Columbia, Canada

Living In: Lake Country, British Columbia, Canada

Reviewed: Mar. 10, 2010

I wasn't impressed with this recipe...no one in my family enjoyed it......not a keeper !!!

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Reviewer:

Lizzie

Reviewed: Mar. 1, 2010

Excellent!! I used 1 cup of oj....seemed to be plenty as it came up the sides completely of my porkchops. I will definitely be making these again.

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Reviewer:

silderosa

Reviewed: Feb. 11, 2010

They were already in the oven when I read the reviews about being soggy. Turned up the heat, took off the cover and they came out great!

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Reviewer:

karen

Reviewed: Feb. 7, 2010

This was a nice recipe to change up the pork chops. The family liked them! I did modify slightly. I increased the fresh ground ginger to about 4 t. or 1 T. of fresh ground ginger (divided into 1/2). I put half of the ginger into the onions just at the end of cooking them along with wine to de-glaze the pan (being sure to cook out the alcohol). I added 2 T. Soy Sauce and 1 T. Corn Starch to the orange juice and whisked until smooth then added to the pan of pork chops/onion mixture. All in all, not bad. I served with a rice dish that has 5 different types of rice and fresh green beans.

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