So here are my changes/additions:
Before pan frying the pork, I sprinkled it with garlic salt. I also added garlic to the sauce. I added more honey and ginger, and half the water to the sauce as well. I cooked the pork 20 min covered and 20 min covered. At the end of that, the sauce was still very thin, so I took the pork out and kept it covered and then transfered the sauce to the pan I originally browned the pork in and let it reduce down on medium high heat, adding a bit more honey and also adding some hot sauce (the asian one with the rooster on the bottle).
Okay, now for the taste! The meat was a bit dry - I think I'd leave it covered the whole time. Also, I only made two chops with the whole sauce recipe and then some, so I tink with 6 chops you'd want to make more sauce. Also, I think it was too sweet, but I also added more honey, so well, I wouldn't add more honey next time! Other than that, this is a keeper. I really liked it with just a little hot sauce and ginger and then boiled down so it was nice and thick to smear on the chops. Very good.
Was this review helpful?
[
YES
]
0 users found this review helpful
What's this?