Made this tonight. Letting the liver soak in the milk is the key. Wonderful! this recipe is so easy, you don't even need to save it. I cooked the liver approx. 3 mins. each side. I made a gravy with chicken broth, some fat from the pan and flour. I returned the liver to the pan with the gravy just before serving. I did both onions and bacon. Thanks for sharing.

Reviewed On: Jul. 25, 2009

I took another reviewer's advice and added 1 extra TBSP of cornstarch. that was 4 TBSP of Cornstarch. Turned out perfect. I think to make sure that it has gelled enough, make very early in the morning if serving for dinner. I did not refigerate it. Served at room temp. It is a keeper.

Reviewed On: Jul. 24, 2009

I made this for 1. Didn't have any o.j., so I used manderine juice. I couldn't find my caraway seeds, so I had to leave them out. Even without them, it was excellent!! Can't wait for the next pork chop. (I found my seeds). This is a keeper, and is easy to make. I used canned and drained sauerkraut.

Reviewed On: Oct. 27, 2008