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These are totally TDF! I don't eat pork so I used skinless, boneless chicken breasts. This recipe is the best thing that ever happened to that chicken! I din't have any Chinese wine or sherry, so I used some sweet red wine I had lying around. I also held back on the chili flakes, I have a real wuss for a BH when it comes to hot and spicy food (he's a Brit, what can I do?). This was such a quick and easy dinner last night, I'm going to be making this often! Last night I served this over some leftover couscous, talk about fusion cuisine!
Delectable! I used 6, instead of 4, cutlets and doubled the sauce amounts, except for the chili sauce or flakes. I used 1 teaspoon of chili flakes for the entire amount of sauce and the heat was just right for my family. I served this with rice and honeyed carrots. We ate well last night!
Thanks for posting this excellent dish. I used shoulder chops, they need longer cooking so I browned and simmered them for 40 minutes, then added all the sauce ingredients and simmered that for another 15 minutes. The only thing I added was a large crushed garlic clove, I couldn't help it! I doubled the sauce and served the pork with noodles and a plain vegetable stir-fry.
Pretty yummy Kitchenmaniac! The only thing I will change next time is add some fresh garlic. My husband and I are garlic freaks! Thanks for a great recipe...
I can't wait to make these again!! Everyone liked the sauce and licked their platters clean. I doubled the sauce because my pork chops were very large. With the leftover sauce in the pan I put 3 cups of cold rice into the pan and reheated the rice. Then served the rice along side the pork chop. The sauce is SOOOOOO good!!! Thank you!
This is great!! I made this using Kikoman Plum Wine, and it was fabuluous. This receipe has helped me to finally keep pork chops moist. A real keeper!
I used this recipe for pork tenderloins and loved it. I doubled it so we would have extra sauce. I used sweet chili sauce and asian hot sauce together and substituted beef brother for the wine (I didn't ahve any on hand and didn't feel like running to the liquor store.) I browned my loins and set aside before making the sauce and allowing to reduce. I then returned them to the oven safe pan, turned to coat, and then covered and roasted in the oven until done. Then I removed the loins and covered to rest while I reduced the sauce to a thick glaze. Served with some stir fried veggies and rice, drizzled with the glaze, and everyone loved it. Thanks for inspiring my dinner!
My family is no really big on sweet glazes. The recipe was very easy to make, but just not to our taste.
This is a Great starter recipe. I didnt leave any stars, because i changed it so radically. I added a few cloves garlic while pork chops (boneless) cooked. i sprinkled a little onion powder over the chops. Then i deglazed the pot with a moscato white wine i had. for the chili sauce i used a Sweet chili Thai, added a bit of cranberry relish, pineapple chunks (just a few), oyster sauce, teryiaki sauce, a bit of brown sugar. I had doubled the sauce, and added just a bit more Thai chili sauce. If i had a few green onions i wouldve chopped them, and garnished the chops with that. I added a little bit of cornstarch mixed with COLD water, and added to sauce to thicken it up. The chops were great, very tender. I used the leftover sauce to serve over white rice, and serve steamed green beans with that.
Very tasty sauce!! My toddlers couldn't get enough of it, which was shocking to me. I would use this sauce on chicken wings too, it's so good! Thanks!