Reviewed: May 8, 2012

tried this tonight, was a little concerned about the cooking time, I was right. Brown for 5 mins and then bake for 1 hour +, are you kidding me it was worst than leather!!! You don't need to cook pork to death anymore.

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Reviewer:

alfie

Reviewed: May 1, 2012

Amazing.

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Reviewer:

iamgreat975

Reviewed: Apr. 30, 2012

These we super yummy...great job. My bf requested we add these to the menu:) Very flavorful too.

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Reviewer:

Susie

Reviewed: Apr. 22, 2012

Simple and delicious. That' really all there is to say. Terrific!

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Reviewer:

feb9kitty

Cooking Level: Intermediate

Living In: Clifton Park, New York, USA

Reviewed: Apr. 14, 2012

This was ok. Didn't have too much flavor

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Reviewer:

Mom3Boys

Cooking Level: Intermediate

Reviewed: Mar. 31, 2012

made these the other day for dinner they were a big hit, husband and pre-schooler both had seconds. I did not have any ginger though, so i used onion, and garlic powder. Also two chops would not fit into the baking dish so i quickly mipped up another batch honey mixture, this time i added 1/2 tsp red pepper flakes, and abouth 1 tsp of ancho chili powder. These were great too.

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Reviewer:

mommietotwo

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Cooking Level: Intermediate

Home Town: Greenwood, California, USA

Living In: Roseville, California, USA

Reviewed: Mar. 8, 2012

Very good recipe! Don't skip the pan searing, double the honey (at least), and also I deglazed the pan with the marinade before pouring over the meat. Then when it was done I took another users advice and made a 2 tbsp roux and added the juice from the chops. It thickened nicely and I poured it back on. Delicious! Next time I'll use boneless chops.

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Reviewer:

TERRYCOLE1

Cooking Level: Professional

Living In: East Pittsburgh, Pennsylvania, USA

Reviewed: Mar. 7, 2012

These were okay. I marinated overnight, but just wasn't all that impressed.

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Reviewer:

Carol

Cooking Level: Intermediate

Living In: Madison, Mississippi, USA

Reviewed: Mar. 6, 2012

A big hit... everyone in my family loved them and that's hard to do. I have picky eaters!

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Reviewer:

merrysherri

Reviewed: Feb. 21, 2012

Read a lot of the reviews about blandness and dryness. Thought that searing the meat before adding the sauce might be a mistake. Searing locks in juice and other sauces out. I used the sauce as a brine for 3 hours mixing twice. Then seared my boneless pork ribs and added back to the sauce. I did double the sauce recipe and baked on 325 degrees for a half an hour covered and 15 minutes uncovered. I used a bread pan so the sauce would completely cover the ribs. Family loved the flavor. Some of the bigger pieces were pink inside but I like under done vs. over done. The flavor definitely penetrated the meat. Love to hear any other ways to make this. It was delicious!

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