I just made the chops without the sauce, and they were excellent! My only complaint is that they were a little too salty due to allrecipes.com's scaling not working properly (scaling the recipe to 1 serving, the salt and pepper don't scale correctly so I used too much -- I've found that that's a flaw with the site itself, not the recipe). But the seasoning was wonderful, strong and rich, and went fine with a simple creamed corn side dish.

Tried this exactly according to the original recipe, and thought it was just alright. I like food very spicy, and the amount of habanero was just right for a good level of heat. But for the time and number of "not on hand" ingredients required, it just didn't do a lot for me. And the consistency of the coating after drizzling it with the sauce was unfortunately gooey.

This was surprisingly good. I like things spicy, and this was just about as hot as I can eat and still enjoy the flavor. Per other reviews I cut the salt down to 1/4 of the original amount listed (probably could omit it completely). Instead of salad dressing I used 1/2 tbsp canola oil mixed with 1/8 tsp Italian seasoning for each fillet. Also, 30-35 minutes would be WAY too long a cooking time, especially if you have thin fillets and/or cut down the recipe. I used a single 1/2" thick fillet and only needed to cook for 10 minutes. This went well with candied sweet potatoes, but would be wonderful served with applesauce too.

Not bad! Basically tastes like spruced up pineapple juice, but it's a great way to get lots of fruit into your day. Used Splenda instead of sugar with no problems.

Very good, close to five stars. I used sugar-free marmalade with no problems. Nice and sweet, and couldn't really taste the vinegar. Not too tangy at all. Went surprisingly well with mashed potatoes.

This wasn't bad, but didn't appeal to me any more than most sauces out of a jar. The parmesan left the sauce with a grainy texture. Adding sliced turkey sausage as an attempted improvement was a bad idea, as the flavors did not blend well.

Pretty tasty - nicely spicy. Omitted mayonnaise for personal preference. Went really well with a sweet potato casserole.

I did like the spiciness, and leftovers were excellent on sandwiches. My 3 lb chicken was done in just about 2:45. I wasn't crazy about how dry the outside looked though. It definitely wasn't sticky; maybe using a cooking bag or some foil would change that? The taste was great, I would just definitely carve it and baste before serving so it looks more appetizing.

Per other reviews I cut the cinnamon in half, but all other ingredients were according to directions. Nice heat, not too much or too little, but just not all that exciting. Used boneless, skinless chicken breasts and 15 minutes at 450 was just about right, basting twice with the sauce. It was a little dry, cooking right in the sauce per another reviewer would have been a good idea.

I used freshly grated parmesan, added it slowly to the cream/butter mixture, cooked and stirred over medium heat ... and stirred, and stirred, and stirred until it had reduced to almost nothing. The first few bits of cheese first formed a clump, then when I eventually got that broken up, it never did dissolve into the liquid completely. It smelled great and tasted OK, but the consistency was terrible, especially after being added to pasta where it really separated.

Not bad. I used turkey kielbasa instead of regular, and even then there's no need to cook it in butter - it browns very nicely without it. Wheat pasta was also fine. But I recommend store-bought Alfredo sauce; I tried to use homemade but it clumped up when added to the pan. Would be nice to add some color, like bell peppers, peas, etc to the mix, or be sure to serve some on the side.

I used swordfish, then accidentally substituted basil for the black pepper (don't ask) ... but it turned out fantastic! I'm not a huge fan of seafood, but this was incredibly flavorful and non-fishy tasting. Went perfectly over rice pilaf, and looks beautiful on the plate. Thanks!

Sorry, but I just didn't like the teriyaki flavor with swordfish at all. I followed the recipe exactly, but it came out way too tangy and sharp tasting.

I cut this down to 1 serving and the same cooking time worked fine. Used unsalted macadamias, and their flavor went well with the bananas. I don't like the slight tang that's either added by the sherry or the orange juice, though. Brown sugar Splenda (1/2 of the amount called for in the recipe) worked fine. This looks beautiful and elegant - worth a try!

The first few bites were OK, something different, but it was WAY too greasy to eat the leftovers and no one wanted them.

Not bad at all. Considering how easy it is, we'll probably have it again. I made it exactly according to the recipe, except that I had accidentally used too many ribs so I poured an extra tbsp or two of soy sauce and syrup over the top before cooking. Not too exciting, maybe trying something a little spicy would be nice -- a little extra ginger? -- but not bad as is.

I'm not a fan of cherry pie myself, but even I enjoyed this recipe. I used frozen "dark sweet" cherries and the "Pie Crust" recipe from this site. My only problem was that I couldn't get the cherry mixture to come to a boil. Finally, after about 25 minutes of trying, it started to really thicken up so I went ahead and finished the recipe without it ever actually boiling. This didn't seem to affect anything though, and everyone who tried it liked it.

We really enjoyed this healthier alternative to pumpkin pie. The flavor was almost identical to the standard Libby's pie recipe, but with fat-free evaporated milk, fat-free whipped cream and no crust, we felt much less guilty afterward! Based on other reviews, we used 1/2 the amount of pumpkin pie spice that was called for, and it was just perfect.

We really enjoyed this! I'm not usually big on fruity salsas, but this one is necessary because without it the chicken is (believe it or not) very bland. We tried the salsa two ways: in big chunks like in the recipe, and with all the ingredients pureed, and liked both versions. We served the dish over plain couscous, which was an excellent choice because it helped keep the salsa in place, and it really added to the texture without overpowering the flavor. Best of all, there are lots of shortcuts to make this quick to prepare (pureeing all the salsa ingredients, buying adobo puree instead of whole chipotles, buying thin-sliced chicken breasts, and broiling in the toaster oven instead of grilling).Thanks for this great recipe!

I prepared this with no changes from the original recipe, and served with baked sweet potatoes. While this dish went perfect with the potatoes, there was just something about it that tasted a little 'off'. As some other reviewers have mentioned, maybe it's that there was nothing to cut the sweetness, or maybe it was the slight bitterness of the pecans? If you like the basic ingredients (pork, honey and pecans), and don't mind the sweetness, you'll probably enjoy this recipe.