Good dish, however the champagne really threw off the smell and taste of the sauce, for some reason it didn't mix well with the garlic. The crab in the pasta was good. however I ended up making my own sauce instead...maybe it was my champagne selection?

Reviewed On: Nov. 6, 2009

So simple, yet never perfect until this recipe. The key is SLOW browning on a low setting. I've tried colby jack and pepper jack...both winners in my house!

Reviewed On: Nov. 6, 2009

Fantastic! Juicy, flavorful and easy to make...who could ask for more? I also seasoned the pork prior to breadcrumming and used a roasted garlic olive oil. I also put some olive oil in the baking pan, nothing skuck and my pan did not burn. Pork can be dry, so I was pleased to taste how juicy this actually was. Make sure to cover with foil...helped trap the juices. Next time I will put in an oven bag to see if I can make it juicier!

Reviewed On: Oct. 29, 2009