This is fantastic. The meat was tender and the flavor was excellent. My husband and teenage sons loved it. I did not baste it or cover it. The meat was moist and tender and the juices did not burn in the baking dish. After the tenderloin rested about 5 minutes, I slice it and laid the pieces back in the juice to soak up the sauce. I also spooned a small amount of the sauce over the meat. I didn’t find a need to brown the meat first. The original recipe worked perfectly as it is. This is a very easy recipe that would be great for company and easy enough for beginners.

Reviewed On: Apr. 9, 2009

I have made this a couple of time now using Jonagold apples each time. The FIRST time I used the method and recommendation from “CookinNurse.” Using the slow cooker, putting the Sweet potatoes on the bottom as they take the longest. Then I put a layer of onions and apples, then the chops, then another layer of onion and apples. Dusting each layer lightly with salt and pepper then sprinkled with the brown sugar, cinnamon, and nutmeg mix. After peeling and coring the apples I cut them into large bites/chunks. I cooked it on high for about 4 1/12 hours and it was wonderful. My husband has asked for these again and said they may be the best chops he has ever had. My teenage sons liked the pork chops and apples; they don’t care for sweet potatoes. The SECOND time I used this recipe I did it in the oven because it was too late in the day to use the slow the cooker, it was still good but not as impressive. I definitely recommend using the slow cooker. It is that much better. Thank you for sharing this recipe!

Reviewed On: Apr. 9, 2009