Thank you for such a great recipe! My husband and I both enjoyed it. I usually never make changes when I make a recipe for the first time. However, my lemons went soft so I had to improvise. I added some lemon juice in the egg wash. I prepared the chops as directed. After browning them, I added a couple cups of water to the frying pan and simply simmered them for the rest of the cooking time instead of baking in the oven. I find chops come out too dry in the oven since it's important to cook pork throughly . Simmering (covered) stove top keeps the juice and flavor in. The chops came out wonderful and could be cut with a fork. I loved the hint of sage. Next time I'll make sure I have good fresh lemons as I'm sure that makes a difference as a reviewer said before. I may also try simmering in apple juice as I usually do with pork chops, but didn't this time so as to not take away from the flavor of the sage and lemon. Not sure how that would turn out.

Reviewed On: May 8, 2011

I've made this pie for more years then I can say. It's requested of me at every outting. The flavor can't be beat. On top of this, I've used the Pillsbury pie crust ever since it was put on the market. Why go to all the trouble when this is just as good as homemade. I do tweek the recipe a bit and I know you'll find wonderful results with this. I put dabbs of butter on top of the apples before layering the top crust. Once the top crust is in place and crimped, I brush the top with egg yolk. You can either sprinkle with colored sugar or leave alone. The color of your pie will be a beautiful golden color. It doesn't change the flavor, but it sure enhances the appearance. Your pie will be the most beautiful around.

Reviewed On: Nov. 17, 2010

Wonderful potato recipe. I've made it twice now and my family loves it. I did not change a single thing. I gave this recipe to my daughter who was so happy to find that neither sour cream nor milk was needed. The chicken broth brought such good flavor to the potatoes. I made Scalloped Potatoes for many years when my children were growing up, but it never went over as well as this recipe. Please try it first before changing any ingredients. You'll be glad you did!

Reviewed On: May 5, 2010