446 Reviews of Pork Chops Yum-Yum

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.

From: Nancy G.

On Aug 2, 2005

The key is to simmer in the skillet ONLY! Do not put in the oven or the chops will definitely be dry. First time I cooked these I was extrememly disappointed as SO many people raved about these YUM YUM chops. I wasn't about to give up and after reading all the reviews, I tried again with just the stovetop simmering & they were SUPERB! Flavor is so extraordinary and what a quick, delicious and different recipe for pork chops. Off to make another batch!

From: MarieAlice

On Oct 2, 2004

I made these last night and they were delicious. I was a bit impatient, so I didn't bother to cook them in the oven. I browned the chops in the frying pan and then poured the sauce ingredients over, simmering them for about half an hour, turning them every five minutes or so. The sauce was nice and syrupy by the end and tasted lovely. Thanks for a great recipe!

From: tara portee

On Oct 7, 2004

like some other reveiwers, I skipped the oven part and just finished the chops off by simmering them in the skillet with the sauce. I liked the sauce, but would leave out the ketchup next time.

From: Joy1996

On Sep 25, 2004

Wonderful flavor, easy to prepare, simple to cook. I thought the ketchup might make it taste "tomatoey", but that was offset by the soy. I minced 2 cloves of garlic into the sauce instead of using the powder, otherwise I followed the recipe exactly. Thank you for a really good mid-week dinner - will make again.

From: HeidiSue

On Jan 2, 2005

This was wonderful! I also simmered the pork on the stove and added a little crushed red pepper to give it a little spice. I let the sauce simmer even after the pork was done until it thickened- delicious!However, next time I will turn it into a stir-fry and dice the pork (or chicken)add steamed brocoli, water chestnuts, green onions and whatever else sounds good and eat it over rice. Thank you so much, my husband and I both loved it!

From: dukeswalker

On Oct 4, 2004

These were ok. The sauce was thin and tasted ok. But the bake time was too long - mine were WAY done when checked at 40 min (and we had some fairly thick chops.

From: KeyWee

On Oct 27, 2004

Very tasty chops! I used 1" thick meat and only had to bake for 1/2 hour (pork is too lean now to bake longer without drying out). I also doubled the sauce as that is what DH prefers. Served with steamed chopped broccoli and seasoned rice - poured the extra sauce over the rice, too. Thanks, Brad!

From: momofallboys

On Nov 9, 2004

I thought these were quite good. I browned the chops, added the rest of the ingredients and simmered them, turning a few times, on the stove top for about 30 minutes. I took the cover off the pan for about the last 10 minutes and the sauce cooked off, turning nice and thick. The only reason it got 4 stars instead of 5 is because it didn't turn my porkchop hating DH into a porkchop loving DH !