Ok, let me begin by saying that I'm writing this review as this particular dish cools to an acceptable eating temperature. However, I have had a few bites of it - practicing the "reverse blow" method - and let me tell you...it is good. I modified the recipe only VERY slightly. I substituded "cream of chicken AND mushroom" (Cambells - at Publix) for plain cream of chicken. I didn't measure onions or celery - used 1 whole (medium) onion, and 2 1/2 stalks of celery. I added approximately 1/3 package of sliced baby portobello mushrooms. Can we tell I like 'shrooms? I must admit, I did peek once after adding the dumplings, but I was afraid that if I didn't stir it at least once, something would burn. I would suggest, you prepare the rounded dumplings while allowing the simmering process to take place. After letting the dumplings cook, I did add a combination of 2 heaping teaspoonfuls of cornstarch + ~1/2 cup of extremely cold water = a thicker base. Total cooking time, an hour and a half. Then again - I was drinking bottles of Budweiser during the wait - so I didn't mind too much. I fully intend on keeping this recipe around for a while.

Reviewed On: Oct. 2, 2002

It was ok. I should have used a better cut of meat. If I make it again, I will use less tomato paste.

Reviewed On: Oct. 2, 2002

Not overly fancy - but then again - what do you expect with basically only five minutes prep time? By far, one of the EASIEST dishes I have ever cooked. I followed the suggestions of others (slightly) and included maybe 2 or 3 tablespoons more orange than is suggested. I also cooked it in a casserole dish - so that the sauce would cover the entire thickness of the porkchop. Tender meat, and still juicy - and that was with the cheap cut of meat!! Definately one I plan to do again in the relatively near future. All the ingredients cost me $6.

Reviewed On: Sep. 30, 2002