Reviewed: Mar. 8, 2012

Very good recipe! Don't skip the pan searing, double the honey (at least), and also I deglazed the pan with the marinade before pouring over the meat. Then when it was done I took another users advice and made a 2 tbsp roux and added the juice from the chops. It thickened nicely and I poured it back on. Delicious! Next time I'll use boneless chops.

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Reviewer:

MrsTLH

Cooking Level: Professional

Living In: East Pittsburgh, Pennsylvania, USA

Reviewed: Mar. 7, 2012

These were okay. I marinated overnight, but just wasn't all that impressed.

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Reviewer:

Carol

Cooking Level: Intermediate

Living In: Madison, Mississippi, USA

Reviewed: Mar. 6, 2012

A big hit... everyone in my family loved them and that's hard to do. I have picky eaters!

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Reviewer:

merrysherri

Reviewed: Feb. 21, 2012

Read a lot of the reviews about blandness and dryness. Thought that searing the meat before adding the sauce might be a mistake. Searing locks in juice and other sauces out. I used the sauce as a brine for 3 hours mixing twice. Then seared my boneless pork ribs and added back to the sauce. I did double the sauce recipe and baked on 325 degrees for a half an hour covered and 15 minutes uncovered. I used a bread pan so the sauce would completely cover the ribs. Family loved the flavor. Some of the bigger pieces were pink inside but I like under done vs. over done. The flavor definitely penetrated the meat. Love to hear any other ways to make this. It was delicious!

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Reviewer:

Patrick

Reviewed: Feb. 4, 2012

THis is a favorite of mine.. I have been making this recipe for awhile now but just got around to rating it.. Yummy!

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Reviewer:

vbuckner80

Cooking Level: Expert

Living In: Sacramento, California, USA

Reviewed: Jan. 28, 2012

Made this with a couple of minor changes mentioned in the other reviews ... Doubled the honey and I also doubled all of the other sauce ingredients. Sliced the onion and put some under the pork chops as well as on top when the sauce was poured on. This is great served with rice and will definitely make again!

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Reviewer:

Jeanette

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Reviewed: Jan. 26, 2012

Loved this recipe! Was a bit hit! I followed a lot of the suggestion under the other reviews. I doubled the sauce and sauted stir fry veggies with rice!

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Reviewer:

Barth

Reviewed: Jan. 23, 2012

Pork chops were great they just fell apart. My kids loved them and so did my dad who is a very fussy eater. I did add a little more honey to the recipe as a reviewer suggested. I served it with mash potatoe and used the juice for the gravey not bad. Thanks for the recipes!

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Reviewer:

Brenda

Home Town: Green Bay, Wisconsin, USA

Reviewed: Jan. 22, 2012

This recipe is a keeper. I didn't flip the chops, and it had a lovely baked-on glaze. So much more tender than skillet fried. I like that this recipe is so simple to make.

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Reviewer:

Sundee

Reviewed: Jan. 11, 2012

The only thing I did different was the type of honey used. After putting in the water it was too runny. Without the water the sauce was too thick. I am presently using the top of the stove to cook it.

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