Reviewed: May 9, 2012

Followed recipe exactly. Way too sweet for our taste.

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Reviewer:

msing2

Home Town: Charlotte, North Carolina, USA

Reviewed: Apr. 26, 2012

Looooove this recipe!! I prepared it exactly as written. I did not have a problem with the brown sugar hardenning. I will be making this again!!!! Thanks for sharing!

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Reviewer:

Shellah

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Reviewed: Apr. 1, 2012

Excellent pork chops! I made these for my family last weekend and making these again tonight! I didn't change anything other than using apple cider vinegar! Perfect and juicy

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Reviewer:

Joanne

Reviewed: Mar. 19, 2012

Yummy! Husband and I thought that it was very good. I used sugar free maple syrup flavoring and it was still a little sweet. Maybe I need to use REAL maple syrup. Thanks for the great recipe!

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Reviewer:

LACRET

Home Town: Vista, California, USA

Reviewed: Mar. 3, 2012

Pork chops were the star of the show this recipe was awesome kids cleaned the plate .

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Blackchef

Reviewed: Feb. 22, 2012

Love these! Out of cider vinegar but balsamic worked fine with a teaspoon of brown sugar added. I loved the crunch of broiled brown sugar, what a treat!

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Reviewer:

lisa2roberto

Cooking Level: Expert

Home Town: Miami, Florida, USA

Living In: Auburndale, Florida, USA

Reviewed: Feb. 20, 2012

I liked the method of cooking, but the glaze thickened up too much to use.

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Reviewer:

Meghan

Cooking Level: Beginning

Living In: Boynton Beach, Florida, USA

Reviewed: Jan. 28, 2012

I've been on a kick to try new recipes lately. Some are a hit, others have been a miss. This recipe was definately a hit! The kids (teenagers) loved it and couldn't stop raving about it. Especially the saucec. To make it healthier, I browned it with cooking spray rather than butter, and I did not coat it with flour first. Other than that I followed it exactly. Make sure to watch it while it's broiling. If the brown sugar cooks too much, it will taste burnt. This recipe is being saved and I'm sure will be requested often.

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Reviewer:

run13.1

Reviewed: Jan. 22, 2012

Yummy! Browned them in an iron skillet and just put it in the oven for about 11 minutes due to mine being boneless. Sauce was great too, but needed to add more water to thin it out a bit. Would definitely make again. Served with Gruyere cheese grits and braised purple cabbage with maple bacon! Sooo.... good! :)

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Reviewer:

Renea

Reviewed: Jan. 20, 2012

I just made this recipe tonight and they were far and above the best pork chops I have ever made. They were moist and delicious! I added garlic powder to the chops and instead of cooking for 20 minutes, I found that 11 minutes was the perfect cooking time as the browning process cooks thinner bone-in chops quite a bit. I put the glaze on the side as a dipping sauce and it came out perfect. Thank you!

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