Reviewed: May 19, 2013

This recipe was very good. I used very thin pork chops and marinated them overnight. I prepared the mustard sauce too but found my family like them better without the mustard sauce. I am going to try it on chicken too.

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Reviewer:

Jen

Reviewed: May 12, 2013

Wow, these are sooooo good. I only made the marinade as I didn't have ingredients for the sauce but I think I'll make the sauce the next time too. It was perfectly flavorful and kept the pork really, really moist.

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Reviewer:

dgessner

Reviewed: May 4, 2013

I really wanted to like this, but it wasn't for us. The flavors didn't work well and the mustard sauce was just too over powering - even in a small amount.

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Reviewer:

mmyers168

Cooking Level: Intermediate

Reviewed: Apr. 25, 2013

Yum. Not one bite left on anyone's plate. Ate the chops right down to the bone.

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Reviewer:

Michelle43

Cooking Level: Intermediate

Home Town: Jamestown, New York, USA

Living In: Clifton Park, New York, USA

Reviewed: Apr. 3, 2013

WOW! taste like Chinese pork ribs. The side sauce is fantastic. I don't think you need it, but you will be glad you made it. We used it to dip our asparagus in.

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Reviewer:

geniphre

Reviewed: Mar. 30, 2013

Amazing dish, I set this up tonight and paired it with Garlic whipped Potatoes and did some corn with sauteed onions. And even had some asparagus that I cooked, blanched and grilled. I do agree with Chef John that a smoked grilled flavor is the best but I didn't have any coals tonight so in place I used a teaspoon of liquid smoke. Came out amazing!! Thanks for the recipe Chef!

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Reviewer:

jorndorff75

Reviewed: Mar. 19, 2013

This is my second rating of this dish. I have really enjoyed this marinade. Infact I have been buying the Hoisin sauce in the 20 ounce bottles lately. I've been marinading chicken thighs during the day and grilling them on my Big Green Egg for dinner. The BGE is a grill, a smoker and an oven in my back yard. I bake them in the BGE at 350 degrees for about 40 minutes, until they are 195 degrees and the skin is a little crispy. I baste them with the marinade 3 times while they are baking and they are really, really good. Try it... It just as good on chicken as it is on pork chops. I use the dipping sauce on the chops but not on the chicken.

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Reviewer:

Wartface

Reviewed: Feb. 19, 2013

Not one of my favorites. I thought it was a little too sweet. My oldest son liked it, but my second did not. I thought the marinade was good, but did not care for the sauce.

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Reviewer:

justynajd

Reviewed: Jan. 6, 2013

Ryan really liked.

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Reviewer:

Dawnby

Cooking Level: Intermediate

Home Town: Clearwater, Florida, USA

Living In: Boston, Massachusetts, USA

Reviewed: Dec. 23, 2012

Great flavor, awesome marinade. Didn't make the sauce but it didn't need it. Only marinaded about 3 hrs and it was good, would be better if I'd had the time for the 6-8hrs. definitely use a temp gauge, mine only took 20 minutes to cook thru to 140 degrees. Will definitely make again

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