Reviewed: Aug. 1, 2011

I, too, tripled the sauce portion of the recipe. My husband's comment was: "It tastes good--but I'd prefer this recipe with beef." I have to agree.

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Reviewer:

kirklandcook

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Cooking Level: Intermediate

Home Town: Roseville, Michigan, USA

Living In: Kirkland, Washington, USA

Reviewed: Aug. 5, 2010

This was a very good meal and pretty easy. I doubled the sauce, used honey instead of molasses, added a can of sliced mushrooms, fresh bean sprouts, sliced water chestnuts and some white wine. Also, I served it on egg noodles.

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9 users found this review helpful

Reviewer:

Don

Reviewed: Jul. 27, 2010

This was a tasty, easy and fast recipe. It was a great way to make 3 pork steaks go for 5 people.

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1 user found this review helpful

Reviewer:

lydiezmom

Cooking Level: Expert

Home Town: Bradford, Vermont, USA

Living In: Corinth, Vermont, USA

Reviewed: Oct. 7, 2009

Yummy!! I tweaked a couple of thing due to the fact that my husband pulled out the chicken instead of the pork from the freezer :) Also, I did not have molasses, so I used honey (1:1). I decided to double the sauce per others advise, but in my opinion it still needed more... I will triple it next time around! Thanks for the recipe

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Reviewer:

Nicoleaga

Reviewed: Nov. 20, 2008

This is one of those recipes that is even better the next day. If you combine the peas, pork and the sauce and refrigerate it over night, the pork absorbs all those wonderful flavors. I simmered the pork in wine and broth for the cooking method and cooked the peas in a seperate pan. I also seasoned the pork up a bit with some seasoned salt and pepper.

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7 users found this review helpful

Reviewer:

bizzymomma

Cooking Level: Intermediate

Home Town: Eden Prairie, Minnesota, USA

Living In: Sioux Falls, South Dakota, USA

Reviewed: Aug. 10, 2008

Yummy! I added extra red pepper flakes since my husband and I like it with a bit more kick. I'll definitely make this again, but I will add afew different types of vegetables.

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1 user found this review helpful

Reviewer:

Dewcat

Reviewed: Aug. 7, 2008

good flavor. simple and easy to prepare.

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Reviewer:

Elizabeth

Cooking Level: Intermediate

Living In: Brentwood, California, USA

Reviewed: Jun. 23, 2008

Very good and fairly easy to prepare. I found the dish to be a little salty but could be because I seasoned the pork with Tony Chachere's and sea salt before cooking. I would definitely make it again and my husband raved about it!

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Reviewer:

atboyle1

Reviewed: May 30, 2008

Apart from the fact I was a bit heavy-handed with the ginger, this was a nice meal - quick, easy and pretty healthy. The only thing I did different was to add more red pepper flakes. Not bad at all. Thanks!

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Reviewer:

Caroline C

Cooking Level: Expert

Living In: Denver, Colorado, USA

Reviewed: May 23, 2008

This recipe was wonderful! We all loved it. I made it twice, the first time with a wee-bit too much ginger, but it was still excellent. As someone else said, we too used pork loins sliced in strips and it came out great. We also added other fresh veggies such as carrots, peppers, broccoli, bok choy, and mushrooms. For this we doubled the amount of ingredients to make the sauce so that there would be enough to coat the veggies. It came out phenomenally!!

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5 users found this review helpful