This was awesome. My husband gave it an A+. Two things: (1) It took longer than I thought to make the reduction (more than 30 min!), so I turned up the heat and this helped. It was also the first time I've made a reduction, so I can blame inexperience. (2) When it was reduced enough in volume, it was still too runny. So I added a couple of teaspoons of cornstarch and heated until it made a nice glaze. I don't have a grill, so I broiled the porkchops and basted with the glaze. I served them over rice with extra glaze on top and green beans. The porkchops were tender and not dry. Very tasty! Thanks for sharing this recipe!

Reviewed On: Jul. 8, 2012