Susan Turner Recipe Reviews (Pg. 1) - (15047325)

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Susan Turner



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San Francisco Pork Chops

Reviewed: Oct. 10, 2013
I rated this a 5 after I made it a couple of times and tweaked the recipe. First we use bone-in thinner chops, "cheap" chops and they came out tough the 1st time, 2nd time we like extra sauce so I doubled the sauce recipe, but it was even saltier than the 1st time. Finally my husband let me try a 3rd time, so this is what I did. Brine your chops! 4 cups of water w/2 Tbls. of table salt and 2 Tbls (packed) brown sugar. Brine for 2 hrs. I use olive oil. Sear the chops 2 1/2 min each side, remove from pan and set aside. Add 2 cloves of minced garlic, and roughly 1/2 cup of minced onion, and saute'. Whisk 1 cup beef broth, 1/4 cup soy sauce, 4 Tbls. brown sugar, 1/2 tsp of crushed red pepper. Return the chops to the pan and simmer, covered 3-5 min on each side. Remove chops again and cover with foil. Thicken the sauce with corn starch. Serve with egg noodles and greenbeans. Try it, you will love it!! I promise! Even my "cheap" chops came out succulent, juicy and tender!! Definitely a keeper for my recipe box!!
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30 users found this review helpful

Honey-Glazed Pork Chops

Reviewed: Oct. 2, 2013
I really loved this recipe. I read all the reviews before cooking and made a game plan, and I tweeked it using those reviews. 1. I brwoned the chops in 1/2 olive oil and 1/2 butter, with some minced garlic in the pain. 2. I left the chops in the pain, poured 1/2 the sauce over (I tripled the sauce recipe added crushed red peper, like a 1/2 tsp.)then baked then 10 min. (I use thinner chops) 3. I turnered them over and poured the remaining sauce over the chops. 4. I then drizzled, lightly, a little soy sauce ovr each chop and put it back in the oven for 10 minutes, then removed and served after I let it rest for a few minutes. I served it with rice and green beans and put the extra sauce in a dish for pouring over the rice and more over my chops, I like alot of sauce! My husband loved it as did I. The crushed red pepper gave it just the right kick. The hint of soy was perfect! We will do this again!! PS we brine our chops before we cook them. That way they don't dry out. (4 cups water to Tbls of Salt for 2 hours).
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3 users found this review helpful

Mother-in-Law's Chops

Reviewed: Aug. 9, 2013
I learned this recipe about 23 years ago from a Better Homes and Gardens book. My husband and I like alot of sauce and serve it over rice, so I add alot more ketchup and brown sugar, 1 tablespoon of vinegar and I cover it the whole cooking time. I cut the cooking time to 1-1 1/2 hours depending on the thickness of my chops. We serve it with rice, sauce on the rice, and green beans. Enjoy!!!
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