Reviewed: Sep. 21, 2007

Following the advice of other reviews, I tried this on boneless pork chops first and it was really good. The leftover sauce in the baking dish was excellent served with the sliced chops. Even good cold the next day!

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Reviewer:

sandybird

Cooking Level: Intermediate

Living In: Orlando, Florida, USA

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Reviewed: Jul. 21, 2007

Great recipe and blending of flavors. I have tried this one a few times and experimented a few times. I agree that this one was intended for pork. I like this little add on I used - 2 T. good bourbon and 1 T finely minced pecans along with a pinch of high quality cayenne pepper. Also, I sub'd a T of honey for one of the T's of molasses. You can't go wrong with the original recipe and this one is fun to play with and find new possibilities.

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GRAVYMAN

Home Town: Memphis, Tennessee, USA

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Reviewed: Feb. 3, 2007

This was an interesting combination. I used bone in skinless chicken.

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KALICEC

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Reviewed: Jan. 24, 2007

Made this for dinner last night, it was very good and flavorful. I just used boneless, skinless chicken breast and it turned out wonderful. Husband loved it!

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atkjme

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Reviewed: Aug. 13, 2006

My family loves it! Great for using up those things that seem to sit in the cabinet forever!

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Reviewer:

xezer

Cooking Level: Intermediate

Home Town: Towanda, Pennsylvania, USA

Living In: Ekaterinburg, Sverdlovsk Oblast, Russia

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Reviewed: Feb. 22, 2005

Can I rate this if I used pork? It was great! I seared the pork chops before baking and only had 1.5 lbs., so there was extra sauce to serve with rice. The only thing I'd eliminate would be the salt. I don't think it's needed with the mustard. Otherwise, this is definitely a "keeper". Maybe sometime I'll try it with chicken.

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