I took another reviewers advice and cut the sugar to 2 tablespoons of light brown and added 1 tablespoon of soy sauce. I highly recommend doing this, if not cutting the ratio further. Its a good sauce but I feel the directions are incomplete. As written and even with reducing the sugar by 1/3 the sauce didn't deglaze the pan and quickly became a syrupy mess that would definitely have been either extremely sticky like caramel or outright become hard. Thats was solved with a good splash of chardonnay and a few tablespoons of water. If you didnt get a good crust on your pork chops the sauce has no depth other than sweet and garlic.
That said if you mind its directions and arent afraid to make it your own its a good glaze and made a wonderful pork chop. Funny enough as written and directed I think it'd be a great glaze for salmon.
