Reviewed: Jan. 30, 2007

This was the weekly dish on the quality cook dot com last week. My family really enjoyed it. I added a little mustard powder to the rub. I let them sit all day in the fridge. But the best part of it was the glaze. My hubby wants to try it on all kinds of things! Thanks for the great recipe Shannon :)

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Reviewer:

cookinme

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Washington, Maine, USA

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Reviewed: Jan. 29, 2007

This wasn't bad but it needs some work next time. It is way too sweet for us. Addition of some ground red pepper helped take away some of the sicking sweetness. I would suggest a lot less sugar and syrup.

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Reviewer:

Navy PO

Cooking Level: Professional

Home Town: Grand Rapids, Michigan, USA

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Reviewed: Jan. 28, 2007

I was limited on time so I modified this recipe a bit. I rubbed the pork chops in the dry ingredients, and placed them on a flat griddle. I mixed the mustard and real syrup and poured spoonfuls over the top. I turned the pork chops after about 8 minutes and poured more of the glaze on. I did reduce the pepper to a single teaspoon but I think next time I'll only use a 1/4 of a teaspoon. And maybe get a spicer brown mustard. Overall great flavors, easy dinner.

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