What I left out is that I take the remaining sauce and heat it up in a sauce pan until full boil. Then, I drizzle the sauce over the meat when I'm done baking it! The sauce is also great over white rice, as a side. Also, because it's summer, we've been grilling them instead and that has made a huge difference in the glaze, perhaps because of the heat. We've taken them to many tailgating parties and barbeques and they have been very popular!
While these were flavorful the liquid never turned into a glaze; probably 1/2 cup instead a full cup of soy sauce should have been used.
My boyfriend and I thought this was really great. I used less brown sugar about 1.5 cups. Very very tasty!
To get thicker sauce try Dark karo syrup and touch of honey and you can use potato starch to thicken also. Corn Starch 2nd best if you don't have potato starch.
Loved the flavor but even using cornstarch, it didn't get as thick as I'd like. HOWEVER... I added crushed red pepper flakes and served with rice w/ green and red peppers it was excellent! I think baking it longer would have been better too...we always get our pork chops cut 1 1/2 " thick but didn't have the time to do that. Will definitely make this again!
I just made this for dinner. I did not care for it.
I really enjoyed these - I thought they had incredible flavor not too salty and not dry at all - I will make these all the time. I did these in the oven as suggested by the recipe but will also put them on the grill - I think they are amazing.
We loved this recipe. I did make a few changes. I put the chops in a ziplock bag and poured enough sauce over them to be able to marinade them for added flavor. I also found that after mixing the sauce ingredients I found the Soy sauce a bit over whelming. So I added about 1 1/2 Tbs of white balsamic vinegar which made it excellent! I padded dry the chops then seared them in a hot skillet until browned then placed in a glass dish and placed in a 305 degree oven (yes, low heat 305 degrees) I baked approx 45 min. Basting a few times during cooking. And until temp was correct. Then turned on the broiler to thicken the sauce onto the chops. My chops were 1 inch thick. They were so tender and flavorful! My husband absolutely loved them. And I have a bit of sauce left over to do a steak or two!
It was a tasty dish but the sauce was far far too much. It did not evaporate enough to form a sticky glaze. Try 1/4 the recipe for 4 chops.
