Slow cooker adaptation: I did step 1 in a large skillet, then threw everything in the crockpot on High for 4 hours. Low for about 7 hours would probably be good too. The volume is large, so if you have a smaller crockpot, you may want to cut back on the serving size. The end product was a bit soupy for my taste, so next time I will thicken it up a bit by reducing the amount of tomato sauce. A keeper!!

Reviewed On: Jun. 17, 2009

I got a great crust by making the following adjustments: I made the breading by finely chopping 1/2 c pecans and 1/2 c Fiber One cereal in the food processor (I'm sure regular breadcrumbs work fine in place of the cereal, it's just one of those nutrition "sneaks" I use to get more fiber). I dipped the pork chops in a beaten egg before pressing them into the pecan mixture for a thick coating. Then I cooked the chops by coating the skillet with a generous amount of cooking spray instead of using oil. It worked great, and I give the pumpkin butter a thumbs up too. Served the pork with sauteed green beans and a flaky biscuit.

Reviewed On: Mar. 26, 2009

I wasn't very impressed with this dish when I made it, all I could really taste was tomatoes. HOWEVER, when I heated up the leftovers the following night, it tasted GREAT. I might suggest based on this that the dish should actually simmer much longer while cooking, in order to really let all the flavors blend properly. Either that or just make it up the day before and let it all come together in the fridge overnight!

Reviewed On: Jun. 4, 2008