Reviewed: May 14, 2012

This sauce was delicious but I changed a few things, I used fresh ginger, instead of baking the porkchops I sautéed I'm on a griddle, then poured the sauce over the top of the Porkchop, Delicious Thanks Tlgonzalez

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Reviewer:

Tlgonzalez

Reviewed: Mar. 6, 2012

Made these pork chops on Sunday and they where a hit! The family loved them and talked about how moist and juicy the pork chops where. I marinated my pork chops with salt, black pepper, garlic and onion power, oregano, paprika, and thyme for about 2hours prior to placing in the oven.

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Reviewer:

mgoggins

Reviewed: Feb. 7, 2012

Tasty! Added an extra tablespoon of soy sauce & subbed orange juice for the marmalade, so I added an extra teaspoon of cornstarch to thicken sauce. As they were thick, bone-in chops, I -did- have to cook them for the entire 40 minutes, turning them once during baking.

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Reviewer:

LMEasterling

Cooking Level: Intermediate

Reviewed: Nov. 27, 2011

I didn't have lime juice or orange marmalade, so I substituted major grey's many chutney and lemon juice. We loved it, so the recipe is changed permanently for my family! Also made it with a pork tenderloin... So good!!

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Reviewer:

Maria

Reviewed: Apr. 6, 2011

This glaze rocks ! I've made it several times recently, only changes I've done is use sliced oranges on top of meat instead of limes. And as others who have suggested - this is great on thick cut pork loin (boneless chops) and yes - chicken breasts. I suggest not skipping any ingredient, once you have them at home - this recipe uses such small amounts, you can make it many times.

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Reviewer:

Robbo

Cooking Level: Intermediate

Reviewed: Jun. 19, 2010

This was great! I've made it a few times now and it's a winner everytime

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5 users found this review helpful

Reviewer:

shartm14

Reviewed: Jun. 16, 2010

This was sooo yummy - not sweet at all! Will try this sauce on ribs and chicken next time around.

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4 users found this review helpful

Reviewer:

rewirement

Cooking Level: Intermediate

Living In: Dana Point, California, USA

Reviewed: May 23, 2010

Will keep this recipe in our rotation. Changed it up a bit by seasoning chops and letting them sit at room temp for an hour. Seared them in a hot pan with a bit of olive oil, then tossed them with sauce in same pan and put the whole thing in the oven - love those oven proof skillets! Used some chopped chives sprinkled over the top of the chops before serving.

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4 users found this review helpful