Reviewed: Apr. 28, 2012

We grilled this and used a pork tenderloin instead of pork chops. I scaled the recipe to two servings as our tenderloin was small. I assembled the sauce early in the afternoon and just let it sit at room temperature until we were ready to grill. I re-heated it and gave Hubs some to use as a basting sauce, and I served the rest drizzled over the top when plating. I was pleasantly surprised with this. It was delicious! The flavors blended nicely and didn’t dominate the pork, but enhanced its flavor. This is so easy to put together, we’ll be repeating this one for sure!

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Reviewer:

bellepepper

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Cooking Level: Expert

Home Town: Upper Arlington, Ohio, USA

Living In: Dublin, Ohio, USA

Reviewed: Feb. 17, 2012

very good - didn't have blackberry jam so I mixed strawberry & grape - nice flavor. Did on stove-top simmered about half hour and kept basting, very tender and flavorful.

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Reviewer:

Melissa

Cooking Level: Intermediate

Living In: Ludlow, Massachusetts, USA

Reviewed: Dec. 29, 2011

Pleasantly surprized. I used half ketchup, half barbeque sauce (I didn't have quite enough ketchup on hand--my mistake). I sauteed the pork chops (lightly dusted with salt in pepper) in a little evoo/butter. After I'd browned them all, I added the garlic (a little more than asked for) and half a sliced sweet onion. After I sauteed the onion and garlic, I added in the rest of the "sauce" ingredients. I let that simmer, then added the chops and the pork chops chill out in the sauce over low heat until dinner. I served this over buttered rice with a side of garlic green beans. We really liked it, I was quite surprized.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Mar. 21, 2011

The first time I made this, I was a little worried because the aroma of the steak sauce seemed really strong. However, the end result turns out more subtle than expected. Very easy. I've made it several times now, with the only change being to add a light sprinkle of salt before putting the chops under the broiler in the beginning. Unfortunately, my picture didn't come out so great.. but we love this recipe!

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Reviewer:

ren1216

Cooking Level: Intermediate

Reviewed: Sep. 23, 2010

I used this with a 1b. of pork loin and baked in oven for 1 hour. It was good but i would save some sauce for next time for dipping.

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Reviewer:

Jackie Harroll

Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

Reviewed: Jun. 2, 2010

This is the best pork chop we've ever prepared. Delicious!

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Reviewer:

Mrs. Pionke

Cooking Level: Intermediate

Living In: Murfreesboro, Tennessee, USA

Reviewed: Mar. 14, 2009

I have been using this recipe for over a year now. I have a special collection of recipes that I call my "man pleaser recipes". This one is close to the top according to my husband, son, and son-in-law. You single gals should try this one out. I'm just saying....

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Reviewer:

Babs

Cooking Level: Intermediate

Reviewed: Dec. 29, 2008

This was a very tasty, and easy recipe. It was a great way to liven up a pork dish. I often find myself cooking the same things because they are familiar, but this recipe was very tasty, easy and will become a new favorite. My only comment is to watch the cooking process. I broiled per the cooking recommendations and the meat was a little overdone (the only reason I have it a 4 and not a 5 star. If you are familiar with your oven/cooking method, believe that over the times given). I am looking forward to making this more this winter, and I am especially looking forward to using it in the summer for grilling. I don't think you can go wrong with this recipe.

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Reviewer:

HITTLETS

Cooking Level: Expert

Living In: Cincinnati, Ohio, USA

Reviewed: Dec. 27, 2008

Very good, very easy. I used a ziploc to mix the sauce and then cut a corner to glaze the pork. I also used a pork loin instead of chops and it was very good.

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Reviewer:

sandi

Reviewed: Nov. 16, 2007

Very good and easy to make. Not a recipe to die for but definitely a reliable, basic recipe (and still yummy) that everyone should have in their repertoire.

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