Reviewed: Jan. 31, 2012

These were excellent. I fried them in a cast iron skillet and wow. Will make these again for sure

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Reviewed: Dec. 28, 2011

hey abbeypat...this recipe didn't even call for fennel. What the heck? It called for sage. Not fair to give a recipe a low score when you didn't follow it correctly.

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Dranny

Cooking Level: Expert

Living In: Phoenix, Arizona, USA

Reviewed: Oct. 17, 2011

I rate this low only because I added too much fennel and it was way too tangy of an outcome. If you've never worked with fennel before (like I hadn't), it is potent and releases its flavor during the cooking. So it may smell mild, but it is not if you are not careful. We will try these again, but the mistake was mine--not the recipe's. I still would recommend it for its easiness. As a last little note, I would reduce the cooking time. I had medium to thick chops and this timing was too long. They came out pretty dry.

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abbeypat

Reviewed: Jul. 24, 2011

7-24-11: Ann said this was very good; I thought it a little dry - maybe I overcooked the meat.

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Rex Hutcheson

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Reviewed: Feb. 18, 2011

Excellent except I cooked them on the stove for 15 minutes on one side, flipped them over then cooked another 25 on the other.. Yummy... my husband loved them!

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COUNTRYLINK

Cooking Level: Intermediate

Home Town: Escanaba, Michigan, USA

Living In: Shelton, Washington, USA

Reviewed: Jan. 17, 2011

Most of us liked it. Because of time constraits I broiled them in a minioven with some oil covering the bottom of the pan. I used refrigerated mustard, fresh sage, and ground ginger mixed with a little oil and lime juice.

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SCC

Reviewed: Aug. 29, 2010

This is the only way I make pork chops now. I follow the ingredients exactly. Usually buy 16 to 20 chops, throw ALL of the ingredients (including oil) in a gallon ziploc bag with 4 chops as soon as I get home from the store and throw them in the freezer. Thaw them our and throw on the grill. Heaven! If you change the recipe and then rate it, you're rating your own choices not this recipe.

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furry50

Reviewed: Feb. 27, 2010

Really good flavor. This was very easy and had good flavor.

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Reviewer:

tburton1219

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: Euless, Texas, USA

Reviewed: Nov. 3, 2009

IMO, these were just okay. I made one change, using rosemary instead of ginger. I know that's a major change but I really wanted the seasoning to flow well with dinner. It was good, but not WOW fantastic.

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