Reviewed: Oct. 4, 2009

This was quite good. I used only about 1/4 tsp pepper as per other reviewer's suggestions. It got a little dry, but I was messing with my broiler setting and think I just left it in a little too long. Will try again.

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Tiina

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Reviewed: Aug. 22, 2009

This was very nice, i used ordinary mustard though

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laura

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Reviewed: Aug. 1, 2009

Really loved this, I think I will tone down the pepper but I loved it. It was easy and fast. It is also a recipe that I can adapt to my taste buds easily.

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Christy from Colorado

Cooking Level: Intermediate

Home Town: Las Cruces, New Mexico, USA

Living In: Denver, Colorado, USA

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Reviewed: Jul. 8, 2009

i was looking for a new way to make pork chops.. found this recipe, it turned out great! so quick and easy, and they were so juicy! great recipe, i didn't have the onion powder so i used garlic, still turned out good.. threw a little cajun seasoning in it to. it's def a recipe i'll pass on to friends and family!

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christi

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Reviewed: Jun. 9, 2009

These were good. Maybe next time I'll read the directions correctly. I mixed all the spices, maple syrup and mustard togethered, and slathered the pork steaks [that's what I used] in the sauce. Let them marinate for about an hour. Then I reread the directions, woops. I wasn't going to waste them, so I broiled them the same amount of time as suggested. They turned out good. Thanks!

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Trisha

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Apr. 27, 2009

A recipe which will definitely go to my favourites, The rub is easy to prepare, and yields a great taste. I used Djjon for the spicy brown mustard - it's all I had - and it gave a delicious flavour. This time I did use the broiler (and it worked out fine), next time I'll cook the pork on the barbeque. Great recipe Shannon.

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Barb A.

Cooking Level: Expert

Home Town: Halifax, Nova Scotia, Canada

Living In: Bridgewater, Nova Scotia, Canada

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Reviewed: Aug. 21, 2008

We really liked this, especially my husband. It's an easy recipe, ingredients are common, and fast to cook. I took the suggestions of other reviewers and cut down the sugar/syrup amount by a tablespoon or too. All turned out well. With leftovers, I used the pork for souvlaki (pita stuffed with meat, feta, and tziki sauce) and it turned out well, also.

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jjespencer

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Reviewed: May 19, 2008

Made this for Mom for Mother's Day. She loved it as did my granddaughter (she wanted more!). I reduced brown sugar to 3 tbs and that was the only change. The chops were delicious, moist and tender.

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Cathy

Cooking Level: Intermediate

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Reviewed: Mar. 24, 2008

great glaze. We're going to try it on other things too. Thanks.

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Corky

Cooking Level: Intermediate

Living In: Colorado Springs, Colorado, USA

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Reviewed: Feb. 26, 2008

I think this may be the best pork recipe I've tried to date - and so easy too! I'm going to try the glaze on chicken next.

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TARA9

Cooking Level: Expert

Home Town: Yarmouth, Nova Scotia, Canada

Living In: North Vancouver, British Columbia, Canada

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Reviewed: Feb. 25, 2008

I was given some maple syrup that had a smoky wood fire taste, so I was looking for a meat recipe to use it in and found this. My husband didn't think he would like it, but he did! I did cut the sugar and added cayenne pepper. I also increased the spicy mustard in the glaze. We enjoyed this recipe and would like to try it again on ham.

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kachell99

Cooking Level: Beginning

Home Town: Jasper, New York, USA

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Reviewed: Jan. 1, 2008

Great, something I would make for guests. I used more mustard in the glaze and half sugar-free maple syrup and half of the real deal. I will follow the suggestion of another reviewer and use some dried mustard in the rub to cut down on the overall sweetness, but it is still an excellent recipe. The chops carmelized under the broiler because of the brown sugar in the rub.

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ERINRYA

Cooking Level: Intermediate

Living In: Omaha, Nebraska, USA

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Reviewed: Sep. 25, 2007

My husband said this was the best pork dish I've ever made. I had to disagree, so I'm giving it a 4! I actually had the chops sitting in the fridge with the spice mixture for about 36 hours because I didn't make this the night I thought I would! So that may have contributed to the odd spicy/sweet taste that I didn't care for. As I said though, my husband LOVED the combination of flavors so I'll probably make it again and only let the spices sit for 6-8 hours. Maybe that will make it better for me.

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PULLEYHEATHER

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

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Reviewed: Sep. 14, 2007

Way to sweet for me. I would not fix this again. Maybe if you served side dishes that could balance some of the sweetness.

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Aunt Bee

Cooking Level: Expert

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Reviewed: May 24, 2007

Used lite pancake syrup (no pure syrup) and used onion salt instead of onion powder (did not have either). Chops came out very tasty that everyone loved.

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Matty1014

Cooking Level: Beginning

Home Town: Knoxville, Tennessee, USA

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Reviewed: May 22, 2007

Yum! I added some cayenne pepper to the rub to balance the sweetness and only had stone ground mustard for the glaze. I thought the dish turned out great! Thanks for the post! Oh, and the cooking time was perfect - not dry at all!!

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RWLEVINSON

Cooking Level: Intermediate

Living In: Davis, California, USA

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Reviewed: Apr. 24, 2007

My husband really liked this one. He actually requested it again.

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cook4aSpann

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Reviewed: Feb. 14, 2007

This recipe was a big hit for dinner. The kids all loved it. I didn't put it in the fridge overnight but coated the pork chops well and placed them in a deep fry pan and browned them and simmered on low until done. Definitely a recipe for the future. Thank you for sharing.

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Rena Taber

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Reviewed: Feb. 10, 2007

I liked these but found them a little to sweet for us, so I would either cut back on the brown sugar or syrup. I think the sauce would be good on pork loin with some of the sweetness gone. Thanks for the post.

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Cooking 101

Cooking Level: Expert

Living In: Rockford, Illinois, USA

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Reviewed: Jan. 31, 2007

These were way too sweet for me! But, I would like to try the glaze again with another cut of meat, which would most likely end up being ham. Ended up marinating my chops in the rub for longer than suggested, but they were really flavorful as a result...and I did use some hot sauce to cut the sweetness of the glaze a bit. Thanks Shannon, for the recipe...if nothing else, these pork chops were nice and juicy!

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