This was pretty good and I would make it again. I made a mistake in not using real butter and fresh cilantro. I used some healthy margarine stuff and frozen chopped cilantro. The sauce was not thick enough for my liking, so I added a little bit of cornstarch at the end.

The pork was very tender, which I appreciated- but the dish was far too salty in my opinion.

Like other pp this is great! The suace di not thinken but I got it to work. My husband loved it and asked that I make it again. I used some noodles that I had and coated them with the sauce.

I did not care for this recipe. The stated quantities don't work right, it doesn't reduce, you must use flour or corn starch, the pork is sliced much too thin to brown properly, etc. etc. etc.

I don't know anything about Thai food, but apparently from reading reviews it is something people seem to feel strongly about. I think that the recipe was good, the flavor was different, and the pork came out tender. I will make it again, and I won't say it is "Thai".

Ok, this was a winner. The only thing I did different is I lightly floured the cutlets after salt and peppering them. Browned 'em good. Added chicken stock (I was only making two so I used half). Then when I was sure the cutlets were done I removed them to the plate to keep warm. Added the wine and I REALLY reduced the broth wine mixture to well below 1/2, to a thick sauce. There isn't a lot, but the flavor is concentrated. I drizzled that over the cutlets and sprinkled the parsley and greens from scallions over the pork and the plain rice. Really nice. Very easy and pretty quick.

This was actually a terrific recipe! It was pretty easy and I loved the taste. I reduced the amount of broth and wine after realizing how much "extra sauce" it would create if I used 1 cup of each. I may only use 1/2 cup of each next time. It's unfortunate that the recipe submitter named this dish "Thai" because it gives false expectations. This dish is not even remotely Thai. Beware.

This dish turned out much tastier than I initially thought it would. I used slightly thicker cuts of pork, lightly breaded with flour and egg, and added a crushed clover of garlic and a little lemon juice to the simmer sauce. I did not reduce the amount of wine used and the sauce was very flavorful served over white rice.

This was very yummy dish especially over pad thai noodles!! I used cornstarch to give it a thickened sauce & was very pleased with the outcome!

This was somewhat tasty, but not fantastic, I thought. I did use a purchased chicken stock but I noticed that it includes vegetable stock in its ingredients. For the wine, I used an Idaho (!) Dry Riesling. (Coincidentally, after I bought it, I noticed its label mentioned that it paired with Thai dishes, among other things.) The sauce didn't really thicken, but, reading the reviews after the fact, I saw that one reviewer, claiming to be the recipe creator, said that the "sauce is really a thin reduction - not thickened" - that seems more like the case. And, of course, the only thing "Thai" about the dish was one ingredient - the cilantro. I did think that the flavor was slightly better when I had half of it as reheated leftovers, though.

This seemed kinda like a lot of work for what you got, I followed the recipe exactly and the "sauce" never thickened or became anything. I still spooned over the pork loin chops but it kinda just made a mess. Good flavor, but still not something I will make again.

I found this receipt hard to follow, but ended up with my own version of it, which was just great! I think I went wrong with the Chicken stock, I used broth instead.

This recipe was okay. As others suggested, I added 5 cloves of fresh minced garlic, a teaspoon of ground ginger, a bit of hot chile paste, reduced the wine, and added green onions. I had some shallots so I tossed that in with the sauteed garlic. Having said that, I don't know how much stock there is supposed to be but mine was like soup. In order to reduce it by half as the recipes suggests meant I boiled it for a long time. Next time, I would quickly cook the pork (I used tenderloin) and remove it from the pan. Then reduce the stock by half.

Hey everyone, thanks for your tips on this recipe! I altered it a bit: I added ginger powder, garlic powder, fresh crushed garlic, 2 splashes of soy sauce, vegetagble broth instead of chicken, red wine instead of white, lrg chopped tomato, mushrooms -cooked more like a stew and served over whole wheat pasta. The basic resipe needed a little something else so I used my intuition along the way and it turned out great. My husband and 2 yr old gobbled it up!

I've made many pork loin dishes in the past and this by far has the beat flavor of all! Very, very good and I will most certainly make this dish again.

I usually just use whatever wine I have around the house when I cook. This time, it was a fruity variety - rather than the dry wine the recipe called for. It turned out awesome. The wine gave it a bit of a citrusy taste. Really excellent. Thanks for the recipe!

Hi, Henry Stollard here. Dish is not ethnic Thai. We call it Thai Pork because of the wonderfully pungent cilantro that is often found in Americanized Thai cuisine. Also, sauce is really a thin reduction - not thickened. Sorry for the erroneous description.