Excellent easy recipe. I didn't have the cream, added just a touch of milk and a little bit (about a teaspoon) of cornstarch. I also added a few dried parsley flakes and a tiny bit of sage. Just mainly for color and because I was serving it with a sage stuffing. Thanks for a great recipe.

Reviewed On: Apr. 18, 2012

This was really a 3 star, but that is my fault for using the cider vinegar suggested by some of the other reviewers. That was the overpowering flavor. But since that was my error, I am giving it 4 starts. Meat was very moist and very easy to shred. I do think next time I will add more smoke flavor, Will definitely try it again with NO vinegar! Thanks for the recipe!

Reviewed On: Jan. 8, 2012

Like others, I changed it a bit, but these are really uyummy and its the pecans that do it. This is how I did it. We are both type 2 diabetics, so I used Splenda brown sugar blend. I floured and browned 2 boneless pork chops, put them in a pie pan, added butter and pecans and apples to the frying pan and cooked until apples were crisp tender. Added cinnamonand ntumeg to the apples while cooking. Then put one teaspoon of brown sugar blend on top of each pork chip and kind of patted it down. Poured apples/nut mixture over the top and sprinkled with one more teaspoon of brown sugar. then I put hte pie pan onto of a rimmed cookie sheet and added frozen sweet potato fries. Baked it all together for 20 minutes at the temp on the sweet potato fry bag (425?). Everything is done at the same time that way. Also you can add more apples or a veggie to make it a really big meal for heartier appetites. But great recipe! Made it twice in the past few weeks, its a keeper!

Reviewed On: Oct. 17, 2011