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I’ve served these tasty pork chops for birthdays, Easter dinner and for no special reason at all. They’re easy to double or even triple to feed a crowd. —Sondra Warson, Madrid, Iowa
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Nutritional Facts 1 pork chop equals 367 calories, 16 g fat (4 g saturated fat), 82 mg cholesterol, 450 mg sodium, 21 g carbohydrate, trace fiber, 33 g protein.
Originally published as Glazed Pork Chops in Taste of Home August/September 2009, p43
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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Reviewed on Apr. 02, 2013 by redmonc1
Very easy and good. Quick to put together the night before. I will make it again.
Reviewed on Mar. 31, 2012 by Margaretleet
If you add the ingredients together for the marinade you will end up with more than 3/4 cup. After measuring 3/4 cup for the chops to marinade in, reserve the rest of it to baste the chops when grilling. Directions are right on. There will be some sauce left.
Reviewed on Mar. 28, 2012 by kberry1947
1st Direction says reserve marinade.2nd Direction says discard the marinade.3rd Direction says baste with reserved marinade.Need to proof read.
1st Direction says reserve marinade.
2nd Direction says discard the marinade.
3rd Direction says baste with reserved marinade.
Need to proof read.
Reviewed on Mar. 28, 2012 by fredaevans
Make more, even then there will be no 'left-overs.'
Reviewed on Mar. 28, 2012 by Laino
I would like to try this recipe but bake the chops instead of grill. Would someone please suggest the temperature and time and covered or not. No matter how many pork chop recipes I try, they never turn out as moist as I would like. Thanks
Reviewed on Mar. 28, 2012 by badkitty
MommaLee the recipe clearly says to use 3/4 cup of marinade to marinate the pork chops. Cover and refrigerate REMAINING marinade for basting. What is the problem? BTW, this sounds pretty good, will try this marinade adding some garlic and other spices , like other reviewers suggested.
Reviewed on Mar. 28, 2012 by ButterbeansMom
Good and easy. Mommalee, it says earlier in the recipe to keep back part of the marinade and refrigerate it. That's the marinade that's used to baste the meat, not the part that was in the bag marinating the raw meat. Not confusing to me at all, and a common practice.
Reviewed on Mar. 28, 2012 by quiltlady448
To mammalee... the recipe clearly states to pour 3/4 of the marinade in a bag to marinate the chops. Save the other 1/4 for basting. I added a touch of fresh garlic...viola!!!
Reviewed on Mar. 28, 2012 by Scorpio-GG
There shouldn't be any confusion about what to do with the marinade. The instructions clearly say to discard the portion of the marinade that was used to marinade the meat and to baste with the portion that had been set aside for that very purpose.
Reviewed on Mar. 28, 2012 by MEMOMCH
To get more flavor---freeze in the marinade, grill when thawed----
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