How do people come up with these recipes? Genius!!! This was spectacular and I made it exactly as written, except for the mint. I hated to purchase the mint for such a small amount, but perhaps next time. I did double the sauce as suggested by another reviewer and I can only imagine how good it would have been on rice. This will be going in my "Keeper" recipe book!! 10-Star!!
Simple to prepare, nice presentation, and very tasty. I was surprised by the cilantro and mint garnish, the combination seemed odd, but it works! I brined 5 chops (1.5 lbs total) for about an hour before cooking, recommend that especially for boneless, loin chops if you have time. Served with the recommended brown rice recipe, which was delicious, although small portions for 4. Would double that next time.
Absolutely fantastic. I grated my garlic and ginger so the pan sauce would be smooth, but left all ingredients as is. For a full review go to: http://www.takingonmagazines.com/2011/07/pork-chops-with-maple-ginger-pan-sauce.html
This is WONDERFUL!! Easy, fast and delicious. I used white wine instead of rum (as I did not have rum) and it was wonderful. This is a definite keeper.
Made this with the butternut squash risotto. The browned bits in the bottom of the pan did not dissolve in the sauce so I strained the sauce. I then added the butter and after it emulsified I added the pork back into the skillet to warm up. Very good
The sauce is out of this world.
Paired with the risotto with bacon and sage, it was an exceptional meal.
I had 1' inch thick chops, so browned them, then into a hot oven to finish while the sauce reduced.
Perfect- expensive restaurant quality. Thank you, Sarah!
Easy and delicious!
It really IS "a good way to cook very thin pork chops without drying them out"!
Big hit with the kids!