Pork Chops Yum-Yum

From: Chef #572152

On Jun 22, 2009

Used turkey cutlets for this it was awesome. The only thing I did different was to finish the cutlets on the stove.

From: FuzzyKiwi

On Jun 12, 2009

Fellow reviewers weren't kidding - this sauce absolutely rocks. Substituted garlic powder for garlic salt and added fresh minced garlic. Did not taste ketchupy, just mellow, salty, sweet, and ooey-gooey yummy good. Poked two pork tenderloins, marinated overnight, and made per Chef Steveo's review, but browning the meat on all 4 sides and simmering for 30 minutes, turning meat only once. Removed the meat to carve and added a cold water-cornstarch slurry and let the sauce simmer until desired consistency was reached. The 30-minute mark resulted in tender, juicy pork loin. The sauce was absolutely amazing - I'm glad I doubled it (should have quadrupled, but I didn't have enough soy sauce left to do so. Luckily, the sauce was a tad strong for my taste, so I was able to get more out of it by diluting with a 1/3 c of water. Served the dish in the skillet to not let any sauce go to waste, and good thing I did! People were scraping every last bit of the sauce from the pan onto their plates, using the loin slices as a spatula head. So much for leftovers for tomorrow's lunch, sigh. ^_^

From: Chef Steveo

On Aug 20, 2006

This recipe was easy and YUMMY!!!! At the time I made this recipe there were 165 reviews, and I read them all. I followed what others had done, and cooked the entire recipe on the stove. I also made 4x the sauce, and poked holes in my thick chops, and let it marinate overnight. What a great idea. Then I browned the chops for about 3 minutes on each side, then added the marinade, brought it up to a simmer, and then lowered the temp. down to med low, and covered them. I turned the chops every 5 minutes for 20 minutes, then I took the chops out, and covered them for 5 minutes. I added a little cornstartch to the sauce to thicken it the way I like it. These chops were moist, and the sauce was Fantastic!!!

From: bert

On Jul 8, 2004

Brad, Now I know why you call your pork chops yum-yum. I followed your recipe exactly except I used garlic instead of garlic salt. I cooked them for 50 minutes and could have probably cooked them for a little less but the flavour was so good. I will make this again for sure. I served these chops with rice and veggies. Thanks for posting.