Reviewed: Jul. 9, 2006

Although my 5 year old and husband loved this, I thought it was just okay. It wasn't sweet or tangy enough, it just tasted like water and ketchup on pork. But, since my daughter ate the entire thing, I have to rate it at least a 3.

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Reviewer:

LESLIE34

Reviewed: Jul. 4, 2006

This is a GREAT marinade. Not too spicy, but bountiful in flavor. This also works great on steak and burgers. I have since added it to my permanent recipe collection. Thank you for sharing!

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Reviewer:

deniduncan

Reviewed: Jun. 12, 2006

I felt this recipe was o.k... It tasted a bit too ketchuppy, so i would reduce the amount of ketchup added. Also, I might add a bit more chili powder. I did this in a casserole dish in the oven under aluminum foil and it turned out fine.

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Reviewer:

pearlypink

Cooking Level: Intermediate

Reviewed: Apr. 29, 2006

These are really good... we all loved them and you get your exercize in making this on a gas stove :) its in our keep box...

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Reviewer:

Colleen

Cooking Level: Beginning

Home Town: Thornton, Colorado, USA

Living In: Omaha, Nebraska, USA

Reviewed: Apr. 4, 2006

I loved this, but I made a few changes: used 1/4 c. ketchup, 1/4 c. BBQ sauce, 1 c. water (we like a lot of gravy), 1 TBSP brown sugar, and a bit of honey. I marinated my boneless pork loin chops for 1/2 hour, softened some onion slices with butter on my pan, cooked the chops right on the pan and I added the sauce. When they were cooked (which was pretty fast), I removed them from the pan, and thickened the sauce with 2 TBSP of cornstarch dissolved on a bit of water, for an excellent gravy. Sounds like a lot of work, but it really wasn't! We all loved them!!!

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Reviewer:

AURIE81

Cooking Level: Intermediate

Reviewed: Mar. 21, 2006

This was an excellent sauce for the pork chops....had just enough zing to it. Better than using just bbq sauce. I did double up on the liquid so I could pour more of it on the chops. I'd definitely make this recipe again.

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Reviewer:

Ricey

Reviewed: Feb. 21, 2006

I actually pan-fried my pork chops with the sauce, and the doneness was perfect. Pan-frying, especially for beginners, is the easiest way to ensure that the pork is not overdone (you can poke at the meat to feel when it's cooked). I also marinated the chops with some of the sauce for half-an-hour before frying it - don't leave it marinating for too long, or the vinegar will denature the meat. Changes to sauce: cut back the ketchup a little, double the Worcestershire sauce and halve the vinegar, add more brown sugar (this cuts down on the sourness and helps the sauce to caramelise and become sticky). Make more sauce, you'll find it disappearing as you baste. You may want to fry some garlic before adding the chops. This sauce is reminiscent of a bbq sauce, as others have pointed out, but it's lighter and doesn't smother the meat like bbq sauce can. With the changes, it's superb with pork. I'm definitely noting it down.

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Reviewer:

AIINGEL

Cooking Level: Expert

Reviewed: Feb. 5, 2006

Very simple. Almost like using a bbq sauce - very tasty!

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Reviewer:

AmberP

Reviewed: Feb. 2, 2006

Well, my kids and I really liked this recipe but my husband did not. He felt it was too dry. I will try this in my crockpot the next time to see if he would love it. I also cut the ketchup to 1/2c. and substituted the chili powder for a 1/2 t. cayenne pepper. Again, I loved it.

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Reviewer:

ryann

Cooking Level: Intermediate

Home Town: Kelseyville, California, USA

Living In: Seymour, Texas, USA

Reviewed: Feb. 2, 2006

This is a great BBQ sauce to use on pork, chicken, or whatever. The only change I made to the sauce was to add about 1.5 oz of bourbon and 1 beef boullion cube. I'll be using this sauce again and again. Thanks so much!

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