I've never been able to make a moist pork chop ... tonight I did it! I fried for about 4 min each side, follow other reviewers and stick close as my chops turned crispy quick. I then threw them in the oven for just 30 min covered with foil. Following other review suggestions, I warmed the sauce on the cooktop and simply reversed the wine and milk as I love the taste that white wine gives. And yes always be sure to cook with a wine you love to drink, makes the dish that more enjoyable! Overall huge success, only reason I didn't rate it a 5 star is that my hubbie and I eat very few hearty meals such as this!

Reviewed On: Sep. 30, 2009

I've been making these for two years now and they are always a HUGE hit. We eat them almost nightly by sprinkling a few on top of our garden salads for a bit of sweet! I package these up for Christmas and hand them out with our cookie platter as well, now it is a welcomed favorite. My only tips - buy the two pound bag of pecan halves at Costco (much less expensive) ... never skimp on the cinnamon (I usually add a heaping teaspoon for a double batch) and make sure to "stir" every 15 minutes! Enjoy!

Reviewed On: Sep. 30, 2009

AWESOME! Although I took the basic idea and completed the recipe a bit different. Opened up my Kumamoto oysters on the grill (about 5-7 min as my grill was on 400 degrees). During that time melted Smart Balance and Herbs de Provence (sp?) as I had no fennel seed. Used about 1/2 cup Smart Balance following a different review the Kumamoto's are smaller oysters. Then cracked open and added the oysters to the butter in the saucepan. They were so good I ate them right from the pan!!! My hubbie doesn't eat oysters so they were just for me anyway! I would omit the salt next time, oysters are salty enough the way they are! Overall great idea!

Reviewed On: Aug. 27, 2009