Reviewed: Nov. 19, 2009

This was very good. My bf and I both enjoyed this. Only thing I will change next time is use a different cut of pork. My bf and I kept finding little itty bitty bones from the chops...or maybe use boneless pork chops. Anywho, very good....i added cornstarch and 1 cup water to the sauce (after I took the meat out) and let that heat up on high heat (still in the crock pot) to get a little thicker sauce to drizzle on top. Served with steamed jasmine rice and steamed cabbage. Oh and I didnt add ANY extra salt. All that soy sauce is salty enough!

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Baby Pop

Cooking Level: Intermediate

Home Town: Santa Clarita, California, USA

Living In: Simi Valley, California, USA

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Reviewed: Nov. 9, 2009

Score!! We loved this taste, and the tenderness of the chops. So EASY! Hubby had made grilled pork chops a few days earlier, and I used the rest of the meat, from the SAME cut for these. His were tough, dry, bland. These were the exact opposite, and the flavour of the sauce was wonderful. MY ALTERATIONS: used half the amount of soy sauce (from leftover take-out packets hehe) adding a bit of broth to extend it. At end, I did remove cooked meat, strained off fat, added cornstarch in cold water, boiled & stirred, to thicken sauce. Then returned chops to heat up in sauce. Am thinking this would be yummy for other meats, too.

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Diane Cdn

Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

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Reviewed: Oct. 31, 2009

Thanks Lynda McCormick for this recipe. I followed the recipe as stated and the outcome ... Oh, Boy... a very tasteful and moist pork chops with that savory/sweet flavor that I love it. Thanks for sharing and I will make it again. :0)

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newheart

Cooking Level: Expert

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Reviewed: Oct. 12, 2009

My family loved this. We shredded the pork and mixed it with white rice and peas. I thought the pork was a bit tough, but I probably cooked it too long.

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HappyMom

Cooking Level: Expert

Living In: Batavia, Illinois, USA

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Reviewed: Oct. 11, 2009

YUMMY! I really liked the taste. I accidentally messed up the recipe and added 1/2 cup ketchup. Still very good. Will make again.

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momofjil

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Reviewed: Oct. 4, 2009

Added Sriracha to up the "kick". Used low-sodium soy sauce like others suggested. Halved recipe and made in mini crock - worked wonderfully.

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BON21MAGS

Cooking Level: Intermediate

Home Town: New Market, Minnesota, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Sep. 20, 2009

Made a little extra sause but really did not need it. served over rice. Made popovers and Dole Asian Salad to go with it.

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MaLissa and Phillip

Cooking Level: Intermediate

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Reviewed: Sep. 9, 2009

These were yummy! I also reduced the soy sauce by half and they were still great. Next time I am going to make the sauce for a whole tenderloin! Linda Hill

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Linda Hill

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Reviewed: Aug. 6, 2009

I was excited to try this and made it exactly as written, but was disappointed. I haven't made it again. The meat was slightly dry and it didn't make enough sauce. Also, something was off in the taste. I might read all the reviews and make some changes to it.

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Tammy Lynn

Cooking Level: Intermediate

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Reviewed: Jul. 22, 2009

We all loved this recipe. Very good!! With the leftovers I made "Pot Stickers Traditional" recipe from this site. I can't wait to make this again.

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momof2

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Reviewed: May 22, 2009

Just average in my opinion. My pork chops did turn out tender, but they were a little on the dry side. I followed the recipe exactly.

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Leslie L.

Cooking Level: Intermediate

Home Town: Richmond, Virginia, USA

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Reviewed: Feb. 22, 2009

They were OK; I probably won't make them again. I used regular ketchup, but other than that I followed the recipe.

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Breanna W.

Cooking Level: Intermediate

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Reviewed: Feb. 22, 2009

even with low sodium soy sauce it was too salty for my tastes. Next time I'd use half soy sauce and half teriyaki sauce.

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mkw101

Cooking Level: Intermediate

Home Town: Mankato, Minnesota, USA

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Reviewed: Feb. 18, 2009

Very easy and very tasty. We did find that there wasn't enough sauce to suit us, so I will double it next time. Thanks for sharing this one!

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GolferGirl

Cooking Level: Intermediate

Home Town: Columbia, Kentucky, USA

Living In: Bowling Green, Kentucky, USA

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Reviewed: Feb. 17, 2009

I love this dish! My husband, who hates asian food, loves this as well. No change in the recipe, nothing to do besides mix the ingredients, leave it and come back when its done! Perfect slow cooker food!

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Joy

Cooking Level: Expert

Home Town: Roanoke, Virginia, USA

Living In: Bedford, Virginia, USA

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Reviewed: Feb. 12, 2009

Quick and easy to prepare and lovely flavor. I did it with bonelss pork stakes and found the meat a bit dry so will reduce the cooking time when I do it again but, other than that, a nice dish.

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Buzz

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Reviewed: Jan. 27, 2009

This is so easy and yummy! We make it at least twice a month. We add red peppers. We also suggest you add one or two bunches (yes bunches) of fresh cilantro to the pot about 10 minutes before serving. Just break apart the cilantro a little with your hands and leave out most of the thick stalks. It takes the dish to a whole new level. It tastes just like the Peking Pork and Cilantro dish from the award winning Rainbow Chinese restaurant in Minneapolis.

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Mpls_Heather

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

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Reviewed: Jan. 14, 2009

I followed the directions to a T. For some reason I did not get results others had. The sauce was watery and the chops didn't get very tender. All in all it did not look appetizing. I won't make this again.

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ajweidman

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Reviewed: Jan. 11, 2009

This was definitely a good starting off point for a recipe, though I am going to tinker with it. I'm thinking that replacing the brown sugar with honey might be nice, and I'm certainly going to do what others have done and cut the soy sauce in half. I also thought that plum sauce might be nice in place of the ketchup, along with some chopped green onions thrown in for the last hour or so.

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