Reviewed: May 20, 2013

I followed the instructions exactly. I marinated the meat for a day. I used the griddle on the stove top and it came out perfectly cooked.

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Reviewer:

CHANDYCOOKS

Cooking Level: Intermediate

Home Town: Kottayam, Kerala, India

Living In: Bangalore, Karnataka, India

Reviewed: May 19, 2013

This was just ok for me. It was a little spicy for my taste, but my daughter ate it up good. I may make it again but not one of my top recipes.

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Reviewer:

TAZWIFE

Reviewed: May 13, 2013

I made this exactly as directed and it was just ok for us. I used thick pork chops as recommended. The paste was a little awkward to spread and to keep on. The photo makes the chops appear moist with the promise of a deep smoky flavored piece of meat which did not deliver as promised. It was still good but did not live up to what I thought.

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Reviewer:

DADAY

Cooking Level: Intermediate

Living In: Memphis, Tennessee, USA

Reviewed: May 10, 2013

So Tasty! My husband loved it and asked that I not loose this recipe! I used 1 pound of pork loin chops. I trimmed the extra fat from the meat. I doubled everything else to make sure I had enough. I listened to other reviewers and mixed the Worcestershire sauce and liquid smoke together in one bowel and the spices in another. Coated the meat well in the wet mixture, then coated every inch of the meat in the dry. Hubby grilled the chops and then...HEAVEN! Thank you CookinLovin for sharing!

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Reviewer:

bbrantner06

Reviewed: Apr. 13, 2013

This has become my new favorite pork chop rub! I may try it on steaks too! Unlike other posters, I mixed the wet and dry ingredients together as the recipe suggests and I found the paste to be easy to spread on the chops. I had 8 huge chops completely seasoned in about 5 minutes and the seasonings absorbed very quickly. I grilled on my stovetop cast iron grill pan and my husband loved them. These have been added to the regular rotation!

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Reviewer:

Krys_L

Cooking Level: Intermediate

Living In: Freeport, Freeport, Bahamas

Reviewed: Apr. 11, 2013

Very good, and very easy! Everyone had seconds. Baked uncovered at 350 degrees for about 30 minutes instead of grilling (used instant-read thermometer to check doneness). Could have used a little less seasoned salt, and next time I will take other reviewers' advice and separate the wet and dry seasonings, as the "paste" formed by combining them was difficult to get onto the meat. I will make this again.

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Reviewer:

tcwilder

Reviewed: Apr. 11, 2013

We made this last night, wanting something a bit "different." We were NOT disappointed at all :o) Very tasty - the chops needing nothing else and they were the star of the dinner. My husband did add just a bit of butter to the meat as he grilled it, but that was only because they were very lean boneless chops and he didn't want they to dry out. We'll definitely be having this again.

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Reviewer:

Blondie

Reviewed: Apr. 8, 2013

Perfectly smoky, campfire-type flavor pork chops (I used an ordinary grocery butcher's 4 pack of boneless THICK pork chops) tastes wonderful to offset smoky dried chile and avocado salsa, tortilla, and a side of pintos with Cotija cheese. I do not like Liquid Smoke in any other recipe but combining it with the Worcestershire sauce is beautiful. However, I used a dry rub with the first few ingredients and then drizzled on the wet 2 ingredients before, during and after the grilling. Another way to do it would be to put on the dry rubs and then marinate in a bag. I know the recipe calls to make a paste but I get really weirded out smearing paste on meat. In looking at the negatives for this, I saw a common theme of "too salty" but that could be the cuts of pork used. I think thinner ones will taste saltier. You might do well to pare down using less salt if you have thinner cuts. Normally if a review has a lot of typos in it, I pretty much discount it.

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Reviewer:

donnaquixote

Reviewed: Apr. 2, 2013

I made the mistake of not checking to see if I had all the ingredients before starting. I could have sworn I had liquid smoke on hand. I added a teaspoon of hickory salt and a little soy sauce. I spread it evenly on the pork. This was excellent. Will definitely make it again, next time using liquid smoke.

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