Reviewed: May 14, 2012

Juicier than regular pork chop but nothing phenomenal. Taste like root beer and porkchops....

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Reviewer:

MEME

Cooking Level: Intermediate

Reviewed: Apr. 20, 2012

Very Tasty! I did add more hot sauce.

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Reviewer:

Roxxx

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Cooking Level: Expert

Living In: Grand Rapids, Michigan, USA

Reviewed: Apr. 14, 2012

We've made this recipe a few times now and it is one of our favorites! My one tip is to use a good bottled root beer that has a good bite to it.

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Reviewer:

SaraB

Cooking Level: Professional

Living In: Saint Paul, Minnesota, USA

Reviewed: Apr. 11, 2012

I love - a little too sweet for hubby

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Reviewer:

Julie B.

Reviewed: Mar. 8, 2012

I broiled these since I realized our grill is out of gas! My husband liked them and said the glaze is yummy.

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Reviewer:

MrsFisher0729

Cooking Level: Expert

Home Town: Jonesboro, Arkansas, USA

Living In: Dallas, Texas, USA

Reviewed: Mar. 2, 2012

I would never have imagined a sweet pork chop recipe but this recipe pulls it off quite well. reading some of the other comments it seems I would have been better letting them soak longer in the root beer. Which as an interesting side note, I actually had used a diet A&W root beer which came out quite well.

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Reviewer:

ztanner89

Cooking Level: Beginning

Home Town: Duluth, Minnesota, USA

Reviewed: Feb. 22, 2012

These smelled delicious but I did not like the flavor of them at all, and neither did my daughter. My husband loved them though, so I am compromising between his five stars and my one.

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Reviewer:

Smaime

Cooking Level: Intermediate

Reviewed: Jan. 24, 2012

Good flavor combination. Marinating did the trick.

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Reviewer:

Judy

Reviewed: Jan. 18, 2012

Wonderful! We really liked this recipe. Due to the temp being 19 degrees out, I cooked these on a cast iron griddle on my stove top. Can't wait to try it on a charcoal grill. We thought the chops were very good if just a little bland. We like spicy. Next time I will add more of the hot sauce for a bit more kick. Overall, we thought it was a great recipe. Thanks Ken from CA!

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