Really good, easy recipe. I used some onion and peppers in place of the meat, and I liked it.

This is a great recipe, very simple, and very tasty. The only reason it's not a 5 star is that the cooking time and serving size are off. It took 65 minutes to cook, and NO WAY does it serve 12 adults. After trimming and cooking that would be two small slices per person, and that's not enough.

I topped this with grilled chicken, and served with a salad and crusty bread for company Friday night. Yum, yum, yum, yuuuuummmmm! It wasn't difficult, and everyone raved.

Not a good recipe at all! It's much, much, much to salty as written, and the sage flavor overwhelms the taste of the meat. My pork chops were pretty much ruined, and I ended up eating scrambled eggs for dinner.

I thought this recipe was OK, but just OK. I reduced the stock as other suggested, and omitted the cream because the texture was wonderful so it didn't need the cream to feel velvety. It tasted a little blah, so I added a dash of sage and some thyme. With and without the additions, it was still just OK. I won't make it again.

This was excellent! I had some left over homemade apple cider, and used it make a reduction to substitute for the apple juice concentrate, other than that I followed the recipe. The pork was tender, flavorful, perfect.

This is a wonderful, easy recipe. I used a mix of walnuts and pecans, and used an apple pie spice mix instead of straight cinnamon. Fantastic on their own, but to die for when added to a spinach, dried cranberry, gorgonzola salad with a raspberry vinaigrette dressing

This bread has a wonderful texture, moist without being too heavy. It was a little too sweet for me, so next time I'll cut back the sugar if I'm such over ripe bananas. Also, it needed to bake for 1.5 hours so a toothpick came out clean.