Reviewed: Apr. 18, 2012

LOVED THESE incredibly simply chops with what you most likely already have in your pantry (which I love that). I was afraid they'd be too sweet with brown sugar, but were not, but still I'd probably cut it back some just for sugar reasons--would still be great.

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Reviewer:

fran

Reviewed: Apr. 17, 2012

This was not too bad. I'm sure it would have tasted much better had we not followed the internal recommendation of 160 degrees. These were very dry. I watched the mongolian pork chop recipe and they went with 140 degrees. I think i will grill these next time as some others have done.

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Reviewer:

Royaune

Reviewed: Apr. 17, 2012

Marinated Baked Pork Chops' Haiku: "There's not enough sauce. (And it 'slides' off the chops too.) Directions seem flawed." Surprised to see this called "marinated" when there's no indication of actually marinading the chops. I had 3 nice chops, and I used the entire recipe's amount of ingredients and did marinate them for 2 hrs. Checking on the chops at 30 min. and surprise! They were almost done =/ So I quickly stirred up a 1/2 amount of the recipe again, poured it over them (b/c at this point, the sauce had slipped away and was just pooled in the pan), finished the last of the baking, and took the suggestion of a review to kick it a broil to try to make the sauce stick. Can't say that we were too thrilled w/ the end result, and it's a shame, b/c the chops themselves were thick and beautiful. I'm always happy to try a new recipe out though, since we're usually pork-chop-purists w/ EVOO, S&P.

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Reviewer:

Rock_lobster

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Braselton, Georgia, USA

Reviewed: Apr. 17, 2012

This was a delicious recipe! The set flavor goes perfectly with the pork. I did add honey to help the sauce stick to the meat and to make it a bit thicker and somehow I was out of katchup so I substituted Heinz 57 instead. Delicious and my boyfriend loved it too.

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Reviewer:

ChristyleCuisine

Reviewed: Apr. 14, 2012

My boyfriend and I loved this! It was a perfect marinade and definitely my "go-to" for pork chops. The only adjustments I made was adding salt and pepper to the marinade (I thought it odd not seasoning the meat), and I grilled them (about 6 minutes for 350 degrees on each side). Juicy, fast, and delicious!

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Reviewer:

mscpotts

Cooking Level: Intermediate

Reviewed: Apr. 13, 2012

Doubled marinade for 4 chops but used only 1 Tbsp. oil, 1 tsp. cider vinegar in place of lemon juice and added 1 tsp stone ground mustard with horseradish. Marinated a couple of hours. Drained and reserved juices (to serve over rice) at 30 minutes before coating with remaining sauce, cooked remaining time uncovered. Very good. Cook less time if chops are less than one 3/4-1 inch thick.

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Reviewer:

ValerieB333

Reviewed: Apr. 9, 2012

Yummy! Will definitely make again. Make sure to cook in glass pan so the juice stays "juicy". Also, coated heavily with salt and pepper and minced garlic before basting in marinade.

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Reviewer:

christin

Reviewed: Mar. 30, 2012

Followed the recipe but also sprinkled the pork chops with a little cayenne pepper, garlic powder, and onion powder. Real:)ly good and simple recipe.

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Reviewer:

lisrob

Reviewed: Mar. 27, 2012

We love this recipe! So easy and quick and no chopping involved--you just dump the ingredients. The only thing we do differently is grill the pork chops instead of baking them. In this case, I double (or even triple) the recipe and marinate them for a few hours before.

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Reviewer:

ERIKA325

Reviewed: Mar. 25, 2012

This was great, I did how ever double the sauce because my Pork Chops where real thick and I also cooked for less time because the first time I cooked them they were dry so I put half of sauce on the chops and then covered and cooked 20 min and then took cover off and turned them over and put the rest of the sauce on them then cooked 20 more min and they were perfect!

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