Reviewed: Feb. 8, 2013

followed the recipe to the T. My husband and I didn't care for it. Wasn't horrible but I definitely wont make it again.

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Reviewed: Nov. 12, 2012

Great flavor but recipe produced way too much glaze. The pork chops were floating in it as they baked and it never thickened up like I thought it would. It was very watery and I had expected it to caramelize. Didn't happen.

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Leigh

Reviewed: Oct. 1, 2012

Loved the flavor but even using cornstarch, it didn't get as thick as I'd like. HOWEVER... I added crushed red pepper flakes and served with rice w/ green and red peppers it was excellent! I think baking it longer would have been better too...we always get our pork chops cut 1 1/2 " thick but didn't have the time to do that. Will definitely make this again!

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HappyNana

Cooking Level: Intermediate

Home Town: Massillon, Ohio, USA

Reviewed: Aug. 21, 2011

I really enjoyed these - I thought they had incredible flavor, not too salty and not dry at all - I will make these all the time. I did these in the oven as suggested by the recipe but will also put them on the grill - I think they are amazing.

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Chloe's Mom

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Woodland Hills, California, USA

Reviewed: Aug. 19, 2011

To get thicker sauce try Dark karo syrup and touch of honey and you can use potato starch to thicken also. Corn Starch 2nd best if you don't have potato starch.

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BOONDOGGLER

Reviewed: Sep. 19, 2009

What I left out is that I take the remaining sauce and heat it up in a sauce pan until full boil. Then, I drizzle the sauce over the meat when I'm done baking it! The sauce is also great over white rice, as a side. Also, because it's summer, we've been grilling them instead and that has made a huge difference in the glaze, perhaps because of the heat. We've taken them to many tailgating parties and barbeques and they have been very popular!

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