Reviewed: Dec. 12, 2011

I thought there was too much oy sauce in this recipe.

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Reviewed: Nov. 11, 2011

I used sugar free orange marmalade, and low sodium soy sauce, added a 1/2 teaspoon of ginger, a little pepper, dried minced orange peel, garlic powder, and onion flakes. It was wonderful and had a more Asian flavor.

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michaelm

Reviewed: Oct. 13, 2011

Good,people in my family got seconds and even thirds! Added 1 teaspoon of brown sugar as 1/2 cup of marmalade wasn't enough (but didn't have more) & used only 1/3 cup soy sauce. So I would suggest 3/4 or 1 cup marmalade.

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anofara

Reviewed: May 2, 2011

Very bland and a complete disappointment.

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newbiecook

Reviewed: Apr. 23, 2011

I normally don't review a recipe unless I've followed it to a T, which I didn't here. But I just had to share the changes I made to this already awesome recipe! I can't stop cooking this, it's so yummy and easy! What I did: Used Robertson's Ginger Marmalade, light soy (reduced sodium), added garlic powder, a splash of wine (whatever's handy) and a touch of brown sugar. Before combining in the baking dish I coated the chops in flour and seared them in a pan for 1-2 minutes per side. OMG sooo good!

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Megan

Cooking Level: Expert

Home Town: Victoria, British Columbia, Canada

Reviewed: Apr. 12, 2011

Just tried this tonight! Used low sodium soy sauce and no sugar added orange marmalade. Had long grain wild rice and corn as side dishes. Super dinner the whole family loved!

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vicanddoc

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Tampa, Florida, USA

Reviewed: Mar. 11, 2011

Loved the the taste of orange zest from the marmalade. The marmalade does render down to liquid along with the pork juices making the pork on the dryer side. But this does have a good orange flavor. I did as suggested and used 1/4 cup of soy. Just right. With the liquid left in the roasting pan, put it in a pot and make gravy out of it for spooning over the pork chops and mashed potatoes.

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Shelley

Cooking Level: Intermediate

Living In: Swartz Creek, Michigan, USA

Reviewed: Feb. 27, 2011

I have to give this 4 stars only because my husband didn't care for it as much as the rest of us. But I loved it...as well as all 4 children that were here to scarf it down. I followed others advice about using a bit more marmalade and adding some minced garlic. I also decreased the soy a bit so it wouldn't be too salty. My husband said it reminded him of the Orange Chicken from the Chinese place...and THAT is what he didn't like! LOL...odd person. But I think that I will DEFINITELY use this recipe again!! THANKS!!

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D89BUTTONS

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: Grain Valley, Missouri, USA

Reviewed: Feb. 1, 2011

We loved this! Made just the way the author wrote it, it was delicious! Definitely will make this again!

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Robin Gibson

Home Town: Arlington, Virginia, USA

Living In: Asheville, North Carolina, USA

Reviewed: Jan. 9, 2011

These were great, like others, I cut back on the soy sauce. I also added some ground cloves that really brought a great taste to it. Served it with a barley "stuffing", made with barley cooked in chicken broth with craisens and sage added. They went really well together, almost a Thanksgiving dinner.

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