I've made this recipe twice so far. The second time I decided to brine the pork chops in a bowl of ice water with 1 tbsp/cup each of salt and sugar and a dozen peppercorns for 6 hours. Wow, what a difference it makes for the meat! So moist and full of flavor. I used bottled apple cider reduced in a saucepan and added a chopped onion to the frying pain before adding the chops but otherwise followed the recipe. (no extra salt needed because of the brine). Very, very good. My family loved it. Thanks.

Reviewed On: Aug. 24, 2009

I have made this recipe many many times for family and friend gatherings. The only substitution I make is cashew pieces for the almonds just out of personal preference. Occasionally I have added shredded chicken to make it a main course salad. I can't even count the number of people who ask me for the recipe. There are two groups who demand that I bring this salad whenever we get together. Thank you so much for this perfect salad recipe.

Reviewed On: Jul. 30, 2009

This is my "go to" recipe for so many things. By itself or topped with marinara or lemon caper sauce - it is always perfect with it's garlic infused flavor and remains tender and moist because of the olive oil coating. My first recipe ever used from this site several years ago and remains my favorite overall for taste and simplicity. Thank you so much for submitting.

Reviewed On: Jun. 13, 2009