Sticky Pork Chops

From: Debikay22

On Sep 23, 2008

Where's the sauce?!!! It made only a spoonful per chop. I kept rereading the recipe to make sure I didn't leave anything out, but sure enough it only makes a very small amount. If you decide to try this you might want to triple the sauce.

From: Chef #963289

On Sep 22, 2008

This recipe is awful. It uses way too much chili sauce which makes for an overly spicy dish that in no way tastes asian. The sauce tastes a bit like duck sauce with a mexican twist. The picture in no way resembles the final dish either. The sauce is much lighter in color.

From: Mirj

On Mar 3, 2003

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!

From: Hey Jude

On Mar 12, 2003

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!