Just fixed this for dinner tonight and I could give it only three stars--I had to adjust it too much. As is, the glaze would have been too runny. You would have had to overcook the chops until the glaze reduced down enough to be thicker.
So, I used 2T cornstarch to make a slurry with some of the glaze liquid and added it back. Also, I added 1 tsp cinnamon, 1/2 tsp salt (could have used more) and 1/3 C brown sugar.
After browning the chops, I added the glaze and simmered until thick. The chops came out very tasty and the glaze was thick enough to coat. With my adjustments, the glaze would go nicely with ham.
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Just fixed this for dinner tonight and I could give it only three stars--I had to adjust it...