This was good, and it was nice to have a such a unique recipe for pork chops, to give us some variety. Instructions for cooking the meat were great: the pork was seared perfectly on the outside and it was done, but not dry, on the inside. It wasn't clear whether the pan juices were to be removed before making the sauce, so I left them in, and the sauce was pretty good. I spooned it over the meat on each person's plate instead of laying the meat in a puddle of sauce on a serving plate. It needs to be spooned onto the meat (or plate) immediately, before it has a chance to gel up, which happens just minutes after taking it off the heat. All that said, my family thought the thyme flavor was overpowering, and they really don't like thyme much (though it seemed ok to me), so I may change the spice rub if I make this again.
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This was good, and it was nice to have a such a unique recipe for pork chops, to give us some...