I did not care for this recipe! And I was SO dissappointed because this had such great reviews. When mixing this dough, it was extrememly thick and sticky-- very difficult to work with. I followed the recipe completely, and it came out dry yet spongy with absolutely no flavor whatsoever. Totally bland, even with some butter spread on a slice of it. MAYBE if you added some vanilla to it, and more sugar (it wasn't sweet at all) and tons more fruit (I used blueberreis) it might be just okay, but I wouldn't waste my time and ingredients again.

Reviewed On: Mar. 21, 2009

This was very good-- with some adjustments. First of all, if you don't like wine (like me, but I thought I would give it a try), 1/3 C completely overpowered the sauce. In the future, I would omit the wine or substitute broth instead. I also used golden mushroom soup instead of cream of mushroom (also apprehensively since I HATE mushrooms, but it didn't taste like mushrooms at all!). My final change to the sauce was adding some garlic powder and ground black pepper. Next time, I might decrease the liquid in the sauce-- it was a little runny-- or add some cornstarch. It was the perfect amount of sauce for four pork chops. The only other change I made was to drastically reduce the cooking time. I browned the chops in oil for about 1 min each side over high heat, then baked the chops alone for fifteen minutes, then baked covered in sauce for twenty-five, and they were wonderfully juicy and tender!

Reviewed On: Mar. 7, 2009