I was looking for something quick & easy to make with what I had on hand & this was a great find! I had just picked the only Meyer lemon that was on my bush & I always grow rosemary + I added a thickly sliced Vidalia onioin & put everything in a casserole after 1/2 hour including the extra marinade and man, was it ever good! I served it over rice & there wasn't a scrap left ~ the boyfriend LOVED it too! The review that said the extra marinade was great over rice wasn't kidding... Do yourself a favor, don't throw it out! This is a keeper!

Reviewed On: Feb. 18, 2008

I gave this 5 stars with the following revisions: I doubled the sauce and added 1/4 tsp ground cloves and used fresh grated nutmeg rather than from a bottle, I used 1TBSP Dark brown sugar & 1 TBSP Golden brown sugar (when doubling recipe). I also put it in my le cruset pot & covered with foil for 25 minutes after I browned chops & saute'd the apples then removed foil, added golden brown sugar & pecans & cooked an additional 10 minutes. It smelled like apple pie while baking. I had to add extra salt to balance out the sweetness and then it was perfect! Delicious!

Reviewed On: Oct. 11, 2007

I gave this a 4 because I had to add to it to make it a 5. I did as directed and then put the chicken in my le cruset pot, covered it with cream of mushroom soup (with a layer of it underneath so it wouldn't burn), put foil loosely over it, baked for an hour at 450 and then served over rice. Pretty darned good like that and more like my Dad's favorite version of chicken fried steak.

Reviewed On: Oct. 2, 2007