Asian Honey Pork Chops

  • mommyluvs2cook 2 years ago
    By: Irishmama

    Although this sauce is fantastic in taste...it was SUPER thin. Also the pork chop was pretty dry, and I used bone-in. I just was thinking the chop would get past the dry zone and then start getting tender (like a roast or something) but I cooked mine for an 1 hour and still dry. I also did 1 1/2 times the sauce after reading reviews of doubling sauce for rice and that is WAYYYY to much. I could have left it the same and had PLENTY!!!! I hate wasting that much honey!!!

    Asian Honey Pork Chops
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  • frankieanne 2 years ago said:
    I think cooking pork chops for an hour uncovered would make them dry. You used to have to cook pork that long, but I don't think its necessary anymore. It looks tasty though. :) I see someone used the recipe with chicken. I wonder how it would be on that.
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  • mrpiggy 2 years ago said:
    All the ratings of this sounds good. But I cant imagine the pork chops coming out anything but dry with an hour. I used to stay clear of pork because it always came out dry. Now after 1/2 hour I start checking. Hmmm. I want to try this with both prok or chicken You pic looks good. Im sorry it was so dry. Those carrots in the back sure look tasty. Whats the scoop on those? Are those sesame seeds I spy?
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  • mommyluvs2cook 2 years ago said:
    Yeah I knew they would be dry and I should have followed my gut but the reviews are so good that I just really thought they would get tender or something after a long cook time. I think the chicken would be super dry too unless using dark meat bone on.

    The carrots were just cooked in butter and lightly seasoned with S&P then sprinkled with, yes, sesame seeds!
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  • pointsevenout 2 years ago said:
    One comment on the recipe says they only baked for a half hour.
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  • mrpiggy 2 years ago said:
    I made this for dinner tonight using 7 b/s breast. I did a quick browning on high heat then in the oven covered with foil for 30 min. The sauce was almost water thin, so I emptied it in a skillet and boiled it on high for about 10 min to thicken. Still a bit thin, but better. Like you said, ML2C, the sauce is excellent. The chicken came out moist. I checked it at 20 min to make sure it wasnt getting over cooked. Im not sure if I will try it with pork. I really liked it like this. Thanks for the heads up. Added a pic
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  • mommyluvs2cook 2 years ago said:
    Great idea with boiling down the sauce. Good job on timing too. I want to make this with chops again but only cook about 30 minutes or so. Maybe add a flour mixture to thicken it up a bit. It is a great tasting sauce though and glad you enjoyed!
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  • mrpiggy 2 years ago said:
    I took some for lunch and had it cold. That sauce is really really good. I think I will try it with pork and add some more red pepper to up the heat. I forgot to mention that I doubled the pepper. Next time I would 4pl it : )
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  • Good4U 6 months ago said: Flag

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