Reviewed: Mar. 31, 2009

This was very good, cut down on spice bc of the kiddos. Used apricot instead of peach because I had it. The only thing was mine overcooked and I did not go the full 8 min on each side- too long?? I think next time I would simmer the sauce down a few minutes before adding the chops and then just 2-4 min per side in the sauce on low would be good. Good recipe with pantry items!

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jbundles

Cooking Level: Intermediate

Living In: Huntington Beach, California, USA

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Reviewed: Mar. 26, 2009

Excellent!

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Caitlin

Cooking Level: Intermediate

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Reviewed: Mar. 25, 2009

We loved this recipe! I didn't have white wine, so I used vinegar, which worked just fine. Also, I let the sauce reduce for about 10 minutes before adding the pork chops, which allowed the sauce to thicken up and more of the flavor to stick on the pork chop. These pork chops are AMAZING!!

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Cara

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

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Reviewed: Mar. 10, 2009

So quick and easy, packed such fun flavors and textures!! A keeper for sure! Did make a couple of changes, didn't have preserves so subbed a couple of cups of Dole snack-size diced peaches(juice too) and no chili paste, but about a half a tablespoon of Sriracha chili sauce brought the heat and its unique flavor to this dish.

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bal00ney

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Reviewed: Mar. 8, 2009

Followed it exactly as written...well, ok I added a bit more spicy sauce and in case you don't know which to buy, I used CHILI GARLIC SAUCE Tuong Ot Toi Vietnam (it has a rooster in the center of the bottle). Its super spicy so be cautious when adding.

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thischargergurl

Cooking Level: Intermediate

Living In: Huntington Beach, California, USA

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Reviewed: Mar. 8, 2009

The glaze for this was amazing. Tasted like what is found in a lot of Americanized Chinese-style restaurants on their meat...from chicken to beef to pork. Spicy/sweet combo was very good. The cinnamon and ginger on the meat was good on the pork chops but I think I'd leave it off any other cut of meat. Overall, a great recipe that I'll be using to make all kinds of great dishes. Thanks for this one!

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AmberJo

Cooking Level: Intermediate

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Reviewed: Mar. 5, 2009

Very very good, but a little dry on the inside. I will marinade them beforehand next time.

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crystaldanae

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Reviewed: Feb. 25, 2009

I really enjoyed this recipe. I only gave it four stars because the sauce was way too thin. That is probably my fault though. I did decrease the amount of wine and it was still thin. But it had a super taste and the kids LOVED it. Even my mom who is super-picky about food loved it.

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Momof3Ms

Cooking Level: Expert

Home Town: Tampa, Florida, USA

Living In: Decatur, Alabama, USA

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Reviewed: Feb. 24, 2009

Wow. I wasn't sure how this would turn out. I needed to throw together a nice dinner and I didn't have time to go to the store. I used apricot instead of peach preserves and I used peach juice instead of wine. It was wonderful. I can't wait to try it with the peach preserves.

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entwife74

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Reviewed: Feb. 18, 2009

Overall it was good, I didn't have chili paste, nor would it have had any use other then for this recipe so I used an equal amount of cayenne pepper powder, and it gave it a pleasant kick. The pork ended up dry however, and I only cooked each side for 6 minutes as someone posted in a comment. Not sure on the thickness of the chops originally used, but obviously I had slim cuts.

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TruthKid

Cooking Level: Beginning

Home Town: Amherst, New Hampshire, USA

Living In: Fort Drum, New York, USA

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Reviewed: Feb. 17, 2009

Delicious! I substituted apricot preserves for the peach, and omitted the chili paste as I served it to my children also (used a small sprinkle of chili powder instead). Thumbs up all around!

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SSILKES

Cooking Level: Expert

Home Town: Krugersdorp, Gauteng, South Africa

Living In: Redondo Beach, California, USA

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Reviewed: Feb. 17, 2009

I followed the directions exactly and these were a little dry, and the sauce was runny, not glazey. The flavor was pretty good, though. Not sure how to amend this to make it work for me...

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Carla

Cooking Level: Intermediate

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Reviewed: Feb. 15, 2009

a unique new dish! i couldn't find chile paste, so i substituted diced fresh jalepeno (be careful- it only takes a small amount to kick up the spice!), and i loved it. probably best served with rice and steamed vegetables, something that won't clash with the unique flavor

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amy

Cooking Level: Intermediate

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Reviewed: Feb. 9, 2009

Very easy recipe to make and smelled amazing while cooking. I also used Apricot preserves, which worked beautifully. I'll def make this again!

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groster

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Reviewed: Feb. 8, 2009

Very good and very easy! Sauce is excellent with mashed potatoes or grits.

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Joli

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Reviewed: Feb. 3, 2009

After reading all of the wonderful reviews, I hate to be a spoiler. However, the combination of these spices along with the sauce did not appeal to me. I must say that the chops came out very moist and tender, but I just didn't find the taste all that appealing.

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HUCKABUCK

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Johnsburg, Illinois, USA

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Reviewed: Feb. 2, 2009

I made this tonight for dinner and it was absolutely wonderful! My husband isn't a big fan of peaches so I used apricot preserves instead and it couldn't have been more delicious.

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FiveStarMom

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Feb. 2, 2009

I just found my new favorite pork chop recipe! This is a must try if your trying to switch up a regular chop. I used ketchup, chilli powder, and some crushed red pepper instead of chilli paste. Thank you!

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krispixVT

Cooking Level: Intermediate

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Reviewed: Jan. 30, 2009

Great recipe! Fast, easy, with few ingredients, but still tastes like something special! I did not have peach preserves but I did have frozen peaches (about a cup and half) that I reduced with some honey (you could also use sugar) and a little bit of water. Otherwise I followed the recipe exactly. Loved the combination of sweet and spicy!

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