"I believe I am the original poster of this recipe. My mom handed this recipe down to me several years ago and it has recently become very popular with busy moms all over the Internet. Try using Chinese ketchup instead of regular. Serve with steamed white rice like jasmine or basmati and/or Chinese noodles." — Lynda McCormick
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thick cut pork chops (1 inch)
salt and pepper to taste
Being of chinese descent, as well as the daughter of two very well known chefs, it is hard to capture my taste buds. but this recipe was quick and easy and all 5 of my kids (including the baby) loved this as well as my husband and parents! I made rice and noodles to go with this along with an oriental salad as some like rice and others like noodles. I will defintelty be putting this one in my recipe box!
Did not like at all. Very dry and very salty. I even used low sodium soy sauce. Sorry, not a keeper.
I guess I have some weird dissorder because for some reason it's almost impossible for me to follow a recipe exactly as it's written. Just like the majority of recipes I try, I just have to add a little extra something. I decreased the soy to 1/4 of a cup (some reviewers said 1/2 a cup made it too salty) and added a dash of onion powder, garlic powder and worchestershire sauce. The chops turned out tasty and tender. At first the sauce didn't look like it would be enough, but the pork lets out a lot of water, so no problem there. I'm serving this with egg noodles and baked cauliflower (also found on this site). Hubby's not home from work yet (and my 4 year old son wouldn't touch pork chops with a ten foot stick) so I'm basing this review upon my little "taste test" and I enjoyed it. Thanks Lynda.
Tender, moist and delicious! This was super easy and had a nice Asian flair to it - definitely great for a "fix it and forget it" type of meal. I used low sodium soy sauce, added a couple splashes of rice wine vinegar and let it go. I found that this was done in 4 hours vs. 6 and there's nothing worse than the dreaded "dry pork" so watch your cooking time. I plated it and to pretty it up a bit I topped it with some chopped green onion - very good without a lot of effort.
This was really good. All I had was really thin chops, but they still came out nice and tender. I gave this recipe five stars because my preschooler not only ate his whole chop but had two helpings of rice with the "gravy" on it. He hummed while he ate. I wasn't sure what Chinese ketchup was so I used half hoisin sauce and half ketchup. I also used about half the amount of light soy and almost doubled the sugar and it was still plenty salty enough. During the last hour or so, I added some canned pineapple chunks along with a good shot of the juice and half a green pepper. Definitely a keeper! Thank you.
Pretty good but as others have mentioned, the soy sauce (1/2 cup) is overwhelming. Still, to the recipe's credit, the chops were very moist. They fell apart as I was trying to take them out of the slow cooker to serve.
I didn't know that I was out of soy sauce, so I substituted beer and left out the ginger. It was incredible.
This was very yummy. My picky and non-picky sons ate it. My oldest was disappointed when I ate the leftovers! He wanted them! I followed others advice and only used a 1/4 cup of soy sauce and adjusted the cooking time. I also added more water than called for. It was very good. (I don't even like pork, unless it is a ham, and it was great!)A+
* Percent Daily Values are based on a 2,000 calorie diet.
Peking Pork Chops
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 57
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