Reviewed: Jun. 25, 2007

I followed the recipe exactly and I did not care at all for this recipe! The glaze was SUPER sticky and I didn't find it to have the amount of flavor as I thought it would. I will definately not make these again!

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Nicole B.

Cooking Level: Intermediate

Living In: Covington, Louisiana, USA

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Reviewed: Apr. 17, 2007

EXCELLENT! The brown sugar was a little much. I think I'll use less next time or try just the syrup/vinegar and next time, just the brown sugar. The sweet taste with the pork chop flavor was very good, just needs to be a little less sweet. I will DEFINITELY do this again!

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DEDE

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Mar. 11, 2007

These are SCRUMPTIOUS! We have made them twice now, my sons (6 and 3) asked for seconds. To cut down on dirty dishes, I followed another reviewer's advice and made the sauce in the browning skillet, as well as baking and broiling on a foil-covered sheet pan. In addition, it was easier to just season the chops on both sides first to get the right amount, and then dredge in flour and shake off the excess. Don't sweat it if the brown sugar doesn't melt all the way; you just get some extra crunch from the unmelted crystals. We'll stick to the bone-in chops so we can gnaw off every last delectable speck.

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WENSMITH

Cooking Level: Intermediate

Home Town: Huntington Beach, California, USA

Living In: Falcon, Colorado, USA

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Reviewed: Feb. 12, 2007

I was not a huge fan of pork chops before I found this recipe. Only used to eating dry, overcooked chops or onion and mushroom soup flavoured chops, when it came time for me to prepare dinner for my husband and father-in-law, I was a little leary. I needn't have worried. These were the best pork chops I ever tasted and now have been relegated to dinner duty on pork chop night.

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jen a.

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

Living In: Cloverdale, British Columbia, Canada

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Reviewed: Jan. 19, 2007

Gosh, these chops were WONDERFUL. After browning the chops, I made the sauce in the same pan to get all the good little browned bits from the bottom. Why waste those? Didn't measure the brown sugar, just put enough (really, about a tablespooon) on each chop to lightly cover and patted it on the chop; we don't like super-sweet stuff. Watch it closely under the broiler! You want it to melt, not turn into rock candy. Deeelicious.

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BARNKITTY

Cooking Level: Expert

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Reviewed: Jan. 16, 2007

My wife and I loved these. Then we gave some to our 2 year old and she kept saying "sugar". These are very good.

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swill

Cooking Level: Intermediate

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Reviewed: Jan. 15, 2007

This recipe does make you use a lot of pots and pans which means extra time cleaning up in the kitchen. I used boneless pork loin chops. The flavor was pretty good, but didn't taste very much like maple to me. I couldn't use all the brown sugar that the recipe called for - it just seemed like way too much - I stopped sprinkling the sugar when there was a good sized-pile of it on each chop. Thankfully the maple glaze melted the sugar after broiling, but it didn't melt all of the sugar - I had some crunchy/sugary bites of pork which seemed a little weird. I don't think I'll make this again, sorry.

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Lori G.

Cooking Level: Expert

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Reviewed: Jan. 12, 2007

This came out really delicious, but it was a lot of work. I wasn't super keen on using three different pans to cook one dish in, but I was looking for something differnt and this served that purpose. Thanks for sharing.

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The Anti Chef

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Reviewed: Jan. 10, 2007

This recipe was excellent! I made it exactly as the recipe instructed and it turned out great. I think it would be excellent with chicken, as well!

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Mrs. Grib

Home Town: Crete, Illinois, USA

Living In: Naperville, Illinois, USA

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Reviewed: Jan. 7, 2007

These were fantastic! My husband said this was the best pork chop I've ever made. I followed the directions exactly, except I used lite maple syrup and lite margarine. I was a little worried that I wouldn't like the glaze, especially after I tasted it. It had a very tangy taste I didn't care for. I was dead wrong. It tastes great on the pork chops. It's a wonderful combination, and I can't imagine how fantastic it would've been had I used real maple syrup. It's a litte bit of work, but worth it!

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VERADICERE

Cooking Level: Intermediate

Living In: Saint Louis, Missouri, USA

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Reviewed: Dec. 10, 2006

I tried this with pork shops. My family went wild! Demanded I use it for the Thanksgiving ham - Yes, demanded! This is awesome.

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JJN1880

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Reviewed: Dec. 5, 2006

Oh my goodness! These were soooo good! I still don't know the reasoning behind flouring and frying the chops but maybe it is to seal in the flavor! I was leery about the vinegar/maple sauce but it came together really nicely. Will try with boneless pork chops.

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