Pork Chops with Orange Soy Glaze and Udon Noodles

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Unfortunately, I didn't really care for this dish. There was very little flavor, the sauce was oily, and it did not reduce well to make a glaze. I did use bone in pork chops instead of pork loin chops, and spaghetti noodles instead of udon. Overall, I am not a fan of this dish! Yes it was easy, however all things easy are sometimes not all that good.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I cook and bake almost all of our meals, we rarely go out to eat. And this was so tasty. My husband always has suggestions for how a recipe could be better, but he had no material for this dish. And I really enjoyed it to. Will be making this again and again. Thanks Robin!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

We found this to be a little bland the first time around, but kicked it up the second time for a much better meal. Added 1 clove garlic (minced and a healthy pinch of crushed red pepper flakes to the oil when the pork went into the pan. Also allowed the cooked noodles to simmer in the sauce for a minute or two before serving to infuse with more flavor.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

When we made this, we really liked the udon noodles but thought the sauce was too sweet. I made it again the next day with apricot preserves which I liked a lot better, personally. But i think the noodles were my favorite part. The pork crisped up nicely too, which was also nice.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

My husband and I absolutely love this recipe this has become a staple in our house. It is so easy and quick and so flavorfull. I make coconut rice then put the pork chops over it with the glaze it is unbelievable like our own carribean/asian trip. Thanks Robin!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I used apricot preserves instead along with low-sodium soy sauce. I dusted the pork chops with flour and pan -fried them before I added the sauce for extra browning. I served this with steamed squash and carrots. The sauce is delicious over rice and the veggies! This is my second Robin recipe and they seem to stand up pretty well! I'll definitely make this again; it was so easy!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I did not make the noodles or pork, instead I used chicken and it was wonderful! I did not have chicken stock on hand so i used some of a package of chicken flavored seasoning that I had leftover from a box of chicken flavor rice. I reduced the sauce down more then it said so that it turned more into a glaze. This recipe reminded me of Paula Dean's shrimp dish with orange marmalade sauce, which is a HUGE hit with friends and family.
http://www.foodnetwork.com/recipes/paula-deen/coconut-shrimp-with-orange-marmalade-recipe/index.html
I think the next time I make this I will add a little bit of rum like Paula's recipe just for an extra flavor boost.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Very hard to find this recipe on FNW's website. I had to really dig.
Like many, I altered the recipe and used what I had on hand. Cherry Republic's Cherry Berry Jam (instead of the Orange Marmalade was all I substituted in the sauce and I served the pork chops over brown rice. I also made the Brussel Sprouts from Robin Miller's 'Maple-Glazed Pork Chops with Brussel Sprouts' and served with the above pork chops.
Not only was this delicious, it was wonderfully fast and easy. The chops were perfectly moist, not always an easy feat. I will purchase some apricot marmalade for the next time and use the advice listed here from others.
I really enjoy this forum and use it often before I decide on a menu.
Really enjoy your show Robin and keep the great recipes coming.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This recipe was delicious. My husband loved the glaze. I will certainly use this recipe for entertaining. I couldn't find the Udon noodles so I substituted risotto. I also used sugar free orange marmalaide.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

My family really enjoyed this. The only request was for me to make more of the yummy sauce. This is a definite keeper! Thanks Robin!