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Reviewed: Jun. 25, 2008

We really liked this. The only change I made was to cube the pork and saute it to cook - only because I have better luck with it that way. Lemony and spicy, just like the title! Thanks!

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SunnyByrd

	Cooking Level: Expert Living In: Seattle, Washington, USA
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Reviewed: Jan. 8, 2008

Unless you really like lemons, I would suggest that you use a less acidic juice like orange, instead of the lemon juice. Otherwise this is a great recipe.

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Nice kick! Pork chops were tasty and moist. I cut the paprika down to 3/4 tsp and that was plenty! I also added mushrooms and asparagus to the sauce at the end. Definitely a dish that I'll make again.

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K.Glavin

	Living In: Trumbull, Connecticut, USA
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Reviewed: Jan. 23, 2007

Hubby said it was a 5, my thought is a 4. I added just a touch of nutmeg and thickened with cornstarch. Made a nice rich hot and sour sauce.

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Phoenix


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Reviewed: Jan. 12, 2007

This was pretty good. Following a lot of the comments, I only used half the lemon juice (1/4 cup). I didn't quite fill a teaspoon with the cayenne pepper, and it was too spicy for me, but my boyfriend loved it. I did a few things a little different--I mixed all the spices and lemon juice together before hand and poured a bit over each chop. After the twenty minutes was up, the liquid had pretty much cooked down itself (perhaps because I didn't have a lid big enough and just put tin foil over the pan). It was still pretty delicious, though I will definitely go a little lighter on the cayenne next time.

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stirthestars


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Reviewed: Jan. 3, 2007

Fantastic! My partner and I loved this dish, and he usual hates pork chops! I wouldn't go for this unless you definitely like lemon flavours as it is quite zippy but we thought the reduced sauce had a lovely flavour. Served with wild rice and lemon sauteed zucchini.

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erinreine

	Cooking Level: Expert Home Town: Calgary, Alberta, Canada Living In: Harrow, Middlesex, England, U.K.
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Reviewed: Dec. 19, 2006

I used pork tenderloin because I like that better and it just needed a shorter cooking time. Also, garlic doesn't sit well with my husband so I only used a touch of it and substituted half an onion for the rest of it. I also followed the advice of others and cut the cayenne down to 1/4 tsp because 1/2 seemed like too much for the size of the dish (I think I had less pork than most also). Also needed to add a bit of water to saute because there wasn't enough liquid. It came out perfect! Husband loved it and we will definitely be making this one again.

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BakedBean13


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Reviewed: Oct. 24, 2006

I would just suggest to make sure that you are using thick pork cuts, my first time they were a little thin which made the spices and the lemon juice stand out more.

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Paul W.

	Cooking Level: Intermediate Living In: Springfield, Massachusetts, USA
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Reviewed: Oct. 18, 2006

excellent recipe.I used tenderloin and it only needed 10 min.of shimmering.The tangy lemony meat it was a treat for mwe and my boyfriend and it was spicy as well.If you don't like that kind of spic don't put red pepper but some dijon mustard that goes great with lemon.one of the best ways to make pork easy and super fast.

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S.kelly


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Reviewed: Dec. 24, 2005

The pork turns out very tender and is not dry at all, however the recipe turns out a VERY spicy pork chop!

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Stephanie

	Cooking Level: Intermediate Home Town: Lakewood, Colorado, USA
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Reviewed: Dec. 14, 2005

I used pork chops and also pork tenderloin - both are good but I recommend the tenderloin (just a better cut of meat overall). Very yummy and healthy!!!

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tuxaby


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Reviewed: Feb. 3, 2005

I thought this had a lot of zip. The lemon was strong, but we liked it. Definitely a great alternative to plain porkchops. I think I'm going to try the same recipe with chicken next time.

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LSERNOFFSKY


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Reviewed: Sep. 23, 2004

This recipe says it has a lot of zip. It has way too much zip for us. Don't reduce the amount of lemon juice (you need the extra liquid) The cayenne was over powering. Coun't taste the garlic. We like spicy but this was way over the top. Won't make this again. The "thai pork loin" from this site is awesome, try that instead

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RACHEL1070

	Cooking Level: Expert Living In: Anchorage, Alaska, USA
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Reviewed: Apr. 18, 2004

This is a great marinade. Lemon flavor is not that strong, and the spicy-ness is just right. If you like to taste the flavor of the lemon I would suggest adding more. Tip: If you by you meat in bulk like I do. Place this recipe in a freezer with the meat (I used pork) and freeze. When ready to cook defrost all day in the fridge and it marinates while it defrosts. Throw it on the grill and you are good to go.

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JADENBLACK

	Cooking Level: Beginning Home Town: Sacramento, California, USA Living In: Vacaville, California, USA
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Reviewed: Jan. 8, 2004

My husband enjoyed this dish. I will cook again but next time around will us half of the lemon juice. The meat was tender & not dry. Nice change of pace!

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PINKYLEE


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