If you follow the recipe exactly, as I have done twice (by accident, I forgot I had made this already) you WILL get a hard crust and not much lemon flavor. I will either find another recipe or use the suggested changes to this one. But as is this one is no better than a "3". My in-laws liked it but they are used to over-baked, really "crunchy" baked goods.

Reviewed On: Dec. 27, 2008

This is a wonderful recipe. It was fast, easy and best of all the pork chops tasted great. I used dijon mustard because that is what I had on hand and that worked fine. I cooked my boneless pork chops (they between 1/2 and 3/4 inch thick) for 15 minutes and they were perfectly done. I did let the maple-pecan sauce boil for about 5 mintues to thicken it up a bit. You could certainly use less pecans or pecan pieces insted of halves and the recipe would be just as good. This recipe is a keeper.

Reviewed On: Dec. 23, 2008

This cranberry relish is simple to make and tastes great. I made it exactly as described then put it in the freezer for about half an hour to cool as it made it right before dinner. It was great with pork and I will be making this on Thanksgiving as well.

Reviewed On: Nov. 22, 2008