Reviewed: Feb. 26, 2012

Good effort in writing and posting, but much too sour. Meat, because of the lemon, was dry and tough. Will read recipe reviews from now on.

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Reviewer:

Sandy

Reviewed: Feb. 26, 2012

Too dry, too tart, no complexity to seasoning. Wont make again. Sorry.

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Reviewer:

Pendy

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Chicago, Illinois, USA

Reviewed: Feb. 25, 2012

I followed the recipe to the letter other then adding a little chicken stock to mellow out the lemon a touch. It was very good, and we didn't find it hot at all.

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Reviewer:

Mr. Marine

Reviewed: Feb. 25, 2012

My family inhaled this dish. I made the recipe with the ingredients as listed and added chopped carrots when I covered and simmered for 20 minutes. I served it over rice in shallow bowls. Yummolicious!

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Reviewer:

Pat Georgoff

Reviewed: Feb. 24, 2012

This was a big hit with the whole family and i have very picky kids.

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Reviewer:

jdclark66

Reviewed: Feb. 24, 2012

Is there a secret to making this without it being all dried out? Very disappointed. I used boneless pork chops and followed the recipe exactly. Very tough and dry.

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Reviewer:

Donna

Cooking Level: Intermediate

Home Town: Binghamton, New York, USA

Living In: Buffalo, New York, USA

Reviewed: Feb. 24, 2012

Would never make this again. Why it has 3 1/2 stars is beyond me. If you read the reviews most people changed it, and mostly what they did was use less lemon juice or substitute a sweet liquid. If you must try it know it is TART and not much else.

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Reviewer:

a regan

Reviewed: Feb. 23, 2012

the concept was good, but I didn't care for the blend of flavors. I may experiment with a different blend of flavors, maybe mustard or italian flavors.

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Reviewer:

krmckeon

Reviewed: Feb. 23, 2012

OMG...they are a keeper. I don't do very spicy food so I used the cayenne pepper sparingly, but next time I will try a little more. I did use 3 large garlic cloves and 1/4 c. lemon juice for 2 chops. They were SO tender and moist I couldn't believe it, because I usually ruin pork chops when I fry them. This recipe is a company one...would be proud to serve it to anyone. :-)

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