I have made these twice--once based as written and the second time with my changes. First--as written they are still delicious but an issue I had was the cooking times were WAY too long for the asparagus. I think I cooked mine a total of 4 minutes. Next, I don't think you need SO much chicken broth. It takes forever to reduce and it really takes away from the caramel flavor of the sauce. My changes: I saute the asparagus for 2 minutes in the sugar and butter (and I added some minced garlic). Then I add about 1/4 cup of chicken broth to kind of deglaze the pan and help coat the asparagus. I cook the asparagus for about 2-3 more minutes. I remove the asparagus and cook the sauce to reduce about 5-7 more minutes. Then I pour the rest of the yummy, hot glaze over the veggies, squeeze some fresh lemon over top and serve :D

Reviewed On: Jul. 29, 2011

This is absolutely perfect as is. I can't say anything to describe the deliciousness. One warning though-don't overcook!

Reviewed On: Jul. 16, 2011

Delicious. I did as others suggested and marinated in salt, pepper, minced garlic, apple juice and a teensy bit of EVOO over night. To make it easier I broiled my chops for about 6 mins on each side--nothing worse than a grey chop! I sauteed onions in butter for about 5 mins before adding the brown sugar mix/apple mix and then continued to cook them through in the sauce. I probably quadrupled the sauce because we LOVE sauce. Finally, I cut my chops in to strips and threw in the skillet to soak up some sauce. This made it more like an apple pork stir fry and it WAS fabulous. The whole dinner took less than 30 mins to make. Yum!

Reviewed On: Jan. 3, 2011