Reviewed: Aug. 13, 2009

It's not an overwhelming flavor, but it is a good flavor. Absolutely need the hickory chips/charcoal. Chops were juicy and tender.

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tlthompson

Cooking Level: Intermediate

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Reviewed: Jun. 23, 2009

Blah! This tasted like nothing. Well, there was a slight white wine taste but even that was subtle. I admit I used a some liquid smoke instead of hickory chips but I don't think chips would have helped. I even added extra garlic and some green onion but still nothing. Won't make again-oh well; thanks anyway.

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robybird

Cooking Level: Intermediate

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Reviewed: Jun. 6, 2009

This recipe was absolutely delicious! I would highly reccomend it!

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kuiper55

Cooking Level: Beginning

Home Town: Allen, Texas, USA

Living In: Little Elm, Texas, USA

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Reviewed: Jun. 4, 2009

I let the pork chops marinate for 6 hours. The pork chops were very tender and delicious.

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Patty

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Reviewed: Mar. 10, 2009

I let these marinate for four hours. We have a gas grill so I added a bit of liquid smoke to the mixture. These came out moist and tender I think more in part the way they were grilled than the marinade. The liquid smoke gave the obvious smoky flavor but not much else was going on here. A nice change of pace, but there are too many other pork marinades on here to do this one again. Sorry.

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Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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Reviewed: Feb. 28, 2009

I have to say it, that hubs is the grill MASTER and always turns out beautifully grilled and juicy meat, pork chops included--and he never marinates them. So it's not the marinade that makes them tender and juicy! Marinade only penetrates a little more than the surface of the meat. He tried this recipe tonight to indulge my wanting to do something a little different. While he grilled his usual perfectly grilled chops again, neither of us could taste the marinade, but the hickory flavor was distinct and delicious. I don't know that I would bother with the marinade again since it uses ingredients you can't taste anyway and hate to waste.

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Sep. 2, 2008

These were awesome. I changed a few things. Instead of white wine, I used chardonnay because that is all I had. I cut the sage in half, added a little liquid smoke to replace the hickory chips since I didn't have any, and cooked on a propane grill. Very yummy!

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Tiffany

Cooking Level: Expert

Home Town: Omaha, Nebraska, USA

Living In: Elkhorn, Nebraska, USA

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Reviewed: Apr. 10, 2008

This was too bland for us. Sorry won't be making this again.

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CARLYNSMOMMY

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Nov. 23, 2007

We have a huge pecan tree in the backyard that we grill with. This was good but something stood out too much. Maybe the wine.

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Scotdog

Cooking Level: Intermediate

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Reviewed: Aug. 23, 2007

Excellent marinade. The white wine really adds nice flavor.

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Sandra C

Cooking Level: Intermediate

Living In: Shawano, Wisconsin, USA

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Reviewed: Jul. 25, 2007

Smelled great but not much flavor (even though I marinated the chops overnight). The hickory taste was there but not much else. However, the chops were moist.

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lgilli

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Reviewed: May 2, 2007

The only way I've found to prepare pork chops that results in a tender and juicy chop rather than the usual tough and dry chop. The hickory chips boost the flavor even more.

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