I used this with pork loin chops and LOVED it. I recommend The Q's suggestion with regard to simmering down some chicken broth with the drippings (I didn't bother with the balsamic and cornstarch). Marinated it over night, roasted, then thinly sliced the pork and simmered in the sauce. I served it over rice noodles, Vietnamese cucumbers, carrots, and a thin bed of lettuce. Very similar to traditional "Bun" or noodle bowl.

Reviewed On: Apr. 25, 2009

Let me just say I've been making this recipe (or very similar) since I was two w/ my mother, and now every holiday season for my husband and family. It’s really a no fail. Also, this is a fairly unhealthy little treat but I've made it on many occasions using just SMART BALANCE butter substitute(half works as well)- it does very well; however, it is less crumbly/rich but its taste is still so good I use it to "persuade" butter-purists(butter is fatty and margarine will kill you). People in high altitude also need to watch their flour- I usually use the standard additional ¼ cup to prevent collapse.

Reviewed On: May 17, 2008