Reviewed: Oct. 15, 2009

In my house, we like strong, flavorful dishes and this fit the bill! I have already made it twice...both times I did not have tarragon or onion powder (keep forgetting to buy them at the grocery store) so I used 1 tsp of garlic powder instead. I marinated the chops in a ziploc bag in the fridge for approximately 9 hours while I was at work. The edges of the chops got crispy on the grill but were still completely edible and actually ended up being the most tasty parts. ALL AROUND YUMMY! Definitely making it again but I think I will try the slow cooker (per another reviewer) since that would be good while I'm at work, with less to do when we get home!

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CAROLYNBASS

Home Town: Palo Alto, California, USA

Living In: Dallas, Texas, USA

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Reviewed: Jul. 11, 2009

It was tender, but we didn't like the flavor of this at all.

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KAZSIL

Cooking Level: Beginning

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Reviewed: Mar. 3, 2009

The whole family enjoyed these. I didn't have time to marinade them at all. I cooked them in a skillet on the stovetop and basted the chops with the marinade a few times, then let them carmelize. It didn't matter, they still tasted great! Next time may increase the honey to thicken it a little.

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Marti Y

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Reviewed: Feb. 15, 2009

This was quick and easy and tasty for supper. I would consider marinating for a day or longer next time though for just a bit more flavor. Thanks for the recipe!

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merhope1011

Cooking Level: Beginning

Home Town: Englewood, Colorado, USA

Living In: Fort Collins, Colorado, USA

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Reviewed: Dec. 31, 2008

Tastes like the seaoning on honey mustard and onion pretzels. Marinade overnight and do not overcook chops!

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Jennifer Lynn

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Reviewed: Jun. 13, 2008

I didn't have time to marinate the pork chops, so I just browned them well in a little oil and then poured the "marinade" mixture over and simmered on low. It made a wonderful sauce and the pork chops were delicious! Family raved.

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s.broadaway

Cooking Level: Expert

Home Town: Fort Smith, Arkansas, USA

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Reviewed: Mar. 14, 2008

These were pretty good. During the winter we put these in the crock pot on low for about 8hrs. They aren't our favorite, but are a nice change every one in a while. My husband isn't real big on sweet pork recipes so we don't have it often, but he does like this with boneless chops shredded into pasta.

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Cindy Rae

Cooking Level: Intermediate

Home Town: Kearney, Missouri, USA

Living In: Kansas City, Missouri, USA

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Reviewed: Dec. 31, 2007

I thought this was GREAT! I made a few small changes though. I used 4 chops that were about 3/4 inch. I doubled the marinade and marinated overnight in a glass pan. When ready to cook I removed the chops and dipped them in a flour/salt/pepper mix. Then pan fried them in a little olive oil with a sliced up onion. When the chops were brown I put them w/onions back in the glass pan with the marinade and baked covered @ 350 degrees for about 45 minutes. Moist and Delicious!!! I served with noodles, applesauce and red cabbage.

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happier camper

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Reviewed: Nov. 18, 2007

This is a great full flavor recipe. I also didn't have the proper time for marinating and used thick cut pork chops. Took the advice from another and just basted over & over again until they were done. Blacken them also tastes awsome. My 6 yr old even couldn't get enough.

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Laura

Cooking Level: Expert

Home Town: Cascade, Montana, USA

Living In: Cashmere, Washington, USA

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Reviewed: Nov. 7, 2007

This recipe was great! Instead of grilling, I baked them in the oven in a non-stick pan for 350 degrees for about 20 minutes. Turned out nice and juicy, with the great flavor of the marinade throughout! The truth is, I will probably double the recipe and put on the same amount of pork. It was delicious!

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Todd

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Reviewed: Sep. 18, 2007

Put it in the crock pot on high for 3 hours and then on low for about 2 and it was amazing. Didn't marinate at all. Great recipe.

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ilovetocookyummyfood

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Reviewed: Aug. 26, 2007

Flavor was good but not enough flavor to rate 5 stars. Mean was moist.

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lgilli

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Reviewed: Aug. 13, 2007

These pork chops had GREAT flavor. They definately need to be thin cut though. I used thick cut pork chops and the flavor did not seem to go all the way through. The next time I will use thin cut, but otherwise...FANTASTIC

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Cari

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Reviewed: Jul. 6, 2007

Good marinade, kept the chops very moist after 4.5 hours of marinating. I made 3 minor substitutions - cooking sherry for the wine, basil for the tarragon, and bone-in chops. I was surprised that the small amount of apple cider vinegar still seemed so strong after grilling so I might leave it out next time. I will use this again but will tweak it a little to get a bit more flavor.

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robybird

Cooking Level: Intermediate

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Reviewed: Jun. 26, 2007

I wasn't too fond of theses. I marinated the chops overnight, and I thought they still didn't have that much flavor. What little flavor they did have was good, though. Thanks anyway. Melissa

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KIK_IT2

Cooking Level: Expert

Home Town: Martinsville, Illinois, USA

Living In: Roseau, Minnesota, USA

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Reviewed: Jun. 1, 2007

Delicious! I marinated them for about 5 hours, and they were just right. I skipped the taragon, because I didn't have any. Still good!

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THE JULIE

Cooking Level: Intermediate

Home Town: Huntington Beach, California, USA

Living In: Carlsbad, California, USA

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Reviewed: Apr. 15, 2007

Sorry, but we did not like this. Seemed like the vinegar overwhelmed the other ingredients. Gave the chops a kind of sour taste. We won't be making this again.

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KONWAL

Cooking Level: Expert

Home Town: Western Springs, Illinois, USA

Living In: Sturgeon Bay, Wisconsin, USA

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Reviewed: Mar. 27, 2007

Yum! Yum!! Yum!!! I don't really care for pork chops, but I loved these!! I will definately make these again very soon! I reserved a little of the marinade to brush on the chops when I flipped them.

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