105 Reviews of Sticky Pork Chops

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!

From: * Pamela *

On Jul 14, 2003

Great! I made this awhile back and I really like the favour of the sauce! Although I did make a mistake when I read it because I read 1 tbsp ground ginger and not grated. I later reread it and found out that 1/8 of a tsp of ground ginger equals 1 tbsp of fresh-oops. The funny thing is that when I made the recipe again using the correct measurements, my husband prefered the stronger ginger flavour!! I used sherry wine and chili sauce. This was a great recipe and I look forward to making it again soon. (When I do make this again, I will probably increase the ginger slightly, but probably not the to the full Tablespoon, as I found it too strong.)

From: Renayda

On Sep 11, 2003

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!

From: Pets'R'us

On Mar 19, 2003

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.

From: Charlotte J

On Apr 3, 2003

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!

From: AnOkie2

On Jun 18, 2003

Great recipe! I discovered after I got started that I didn't have sherry wine as I thought...and I was out of soy sauce! So I used 1/3 cup of teryaki sauce instead, and the rest of the recipe as written. A definite keeper in this house!

From: Notherjack

On May 4, 2003

Very tasty sauce. I did these outside on a grill and basted the chops with the sauce and they turned out excellent. I didn't have any Chinese wine so I used a sweet rose and it turned out fine.

From: Mrs. R

On Jun 25, 2003

Awesome!!! I substituted chicken broth for the wine and added garlic powder, minced onions and some cayenne pepper to make it good and spicy!

From: MarieFromSweden

On Sep 14, 2003

I was in a mood for something to go with stirfry and rice and some overly salted chicken breasts . this is a "5 star everyday recipe": quickly put together, easy to adjust to your own taste and you can use any it with meat, seafood and vegetables. I whisked the sauce together in a bowl using heinz chili sauce and cooked it on the side and just poured it over the rice on my dinner plate. l really liked the sauce it reminded me of the sauce you get with deep fried chicken at chinese restaurants here in Sweden but better with the extra grated ginger, i love ginger!!. and a red chili thrown in for xtra zing!! the swetness is easily adjusted as are the other flavours to suit any liking. I used a strong cherry wine (with a hard to read russian label) i do think that just a good stock will be just as good. I think that it would be excellent used cold as a dipping sauce for spring rolls maybe with a bunch of chopped coriander/ cilantro leafs. next time I make thai springrolls I will make this sauce.