Deliciously tangy, and ridiculously easy recipe. I might double the sauce next time so I have more to drizzle on top of some jasmine rice. I would also try this delicious sauce on top of lightly breaded pan-fried chicken breasts. A lovely dish. Thank you! I just remade it using apricot nectar as directed (I must have just used apricot preserves last time), and I must say I liked it MUCH better with the preserves instead. The nectar flattened the flavor out. Nevertheless, I did double the sauce so I had enough, which I drizzled over jasmine rice boiled in apple juice instead of water, with a crushed cashew garnish.

Good, even though I too had to use a minimum of 4 cloves of garlic - it's rare that I use anything less than that anyway. I was hoping this would be similar to Macaroni Grill's Pollo Milanese, which it wasn't quite - maybe with more lemon juice, even a little more garlic, and maybe Italian bread crumbs and some extra basil, it might have more "pop." That said, I still enjoyed it, and it was even better on the second day; the flavors had more of a chance to meld.

Wow. Just wow. As others have said, I felt like I'd made something of restaurant-caliber. Perfect as is; not a single tweak necessary.

Great flavor and easy, easy, easy! My grocer had very cheap pork tenderloin on sale, so I used that, but next time I'd like to try the cheaper cut pork butt to see how it compares. We both loved this recipe. To those who found it too soupy; didn't you drain the meat before you put the sauce? No reason why it should be soupy if you did.

Really enjoyed this one...the combo of the peanut butter and coconut are inspired, and give this dish a wonderfully rich curry sauce. As others have mentioned, make sure you get good curry; many curry powders out there are pretty underpowered. Try a specialty food market or Indian market if you have access. Big thumbs up!

Easy AND really quick. Perfect fast meal when I don't feel like making a big deal out of dinner, like after the gym. I DID reduce the salt by about 1/2 just to be safe. I figured I could salt it at the table if it needed (but it didn't).

Super-moist chicken with very nice flavor. So simple too. A great twist on fried chicken and an instant addition to the quick dinner rotation.

Very good recipe, though after reading so many people's comments, I'm interested in trying it again with variations: particularly adding garlic, paprika, Worcestershire and red wine, and substituting beef broth for the water. But even as is, it's a very good recipe, particularly good on a cool fall night. The place smelled wonderful while it was cooking.

Absolutely loved this one. The sauce is out of this world. I will admit I used about 25% more bleu cheese than the recipe called for, and although I usually always follow the recipe verbatim the first time I prepare it, so many people said they liked it with mushroomsadded , I couldn't resist, and sauteed 8 oz. of mushrooms in the drippings after I removed the chops, before adding the cream and cheese. We both loved the sweet/sharp flavor. The sauce itself would also be terrific on chicken breasts, even steaks. Can't wait to make it again.

Sensationally moist, and terrifically flavorful despite not having a glaze. Very impressed! What I would like to try next time is this recipe topped with the glaze from the Tantalizingly Tangy Meatloaf which I consider the best meatloaf recipe on this site because of that sauce (Worcestshire, ketchup, brown sugar, pineapple preserves). Between this recipe for the meat and that glaze, I think we'll have an undisputed winner...

What a fantastic summer dish. I really liked the combo of the grapes, shallots and capers: alternatively sweet, salty and sharp. This recipe is really about the salsa, because it could be just as easily used on salmon, swordfish, chicken, maybe even pork. I look forward to introducing this simple recipe to friends and family.

Decent, but I expected more garlic kick. I preferred the Filet with the Merlot reduction, also on this site.

Decent. I think I expected it to be more garlic-y, more like a Milanese without the lemon. It was more like a Francaise, which is also good, just not what I expected.

Simple and delicious. I'd never done such a big wine reduction before.

Delicious! I doubled the broth and sherry as others have mentioned, and since I didn't have any onion powder on me, I added some extra garlic powder and fine-chopped a large shallot. We served it with white rice, boiled in a mix of cranberry and apple juices. This will definitely become part of our regular repertoire.

Good, even though I too had to use a minimum of 4 cloves of garlic - it's rare that I use anything less than that anyway. I was hoping this would be similar to Macaroni Grill's Pollo Milanese, which it wasn't quite - maybe with more lemon juice, even a little more garlic, and maybe Italian bread crumbs and some extra basil, it might have more "pop." That said, I still enjoyed it, and it was even better on the second day; the flavors had more of a chance to meld.

My favorite meatloaf recipe is still the Tantalizingly Tangy meatloaf also on this site (http://allrecipes.com/Recipe/Tantalizingly-Tangy-Meatloaf/Detail.aspx), but this is a good 2nd choice. I love these ridiculously easy recipes; it almost seems unfair that such delicious meals are so simple to prepare. This will go into our regular rotation. Thank you!

Good but not great. I wouldn't cook the tuna steaks as long as they advocate here. They came out too dry. I might try it again but cut the cooking time.

So quick, simple and delicious. Don't have to think twice about making this one again.

Good flavor, and extremely easy. I tend to like my steaks rare though, and the cooking time made my steaks come out medium, so I might cut it down to 2.5-3 minutes tops next time.