Great flavor combo! I did tweak things, based on other reviews and the first batch we did. Ultimately the fave was using butter for the oil, and only one T. of sugar in the pan. I also melted the butter/sugar before adding in the seeds...stirred them enough to make sure they were coated, then put them in the dry sugar mixture. And for that, doubled the pumpkin pie spice as well as the salt. I love savory pumpkin seeds, but this might be the family's new fave!

Reviewed On: Nov. 1, 2011

Loved this! I didn't have strawberry, so used a mango butter we had from Trader Joes, and Dijon instead of regular mustard. Modified the way I cooked them just a bit: seasoned the chops, browned on both sides, then removed and sauteed some minced garlic in the remaining oil, added the chops back in, poured the sauce over top (double the recipe) and simmered for about 30 min. Super tender, and MAN was the sauce great! Ended up removing the chops again at the end and adding a bit of cornstarch/water mix to thicken the sauce. YUM!!!! Will try with other jams/jellies/preserves too...great recipe and the family loved it, thanks!

Reviewed On: May 25, 2011

Made this with a wonderful sharp white cheddar, and added an additional cup of it than the recipe called for (I like my m&c cheeeesey!). I was out of dijon so added a bit of dry ground mustard and a few shakes of Worcestershire. Took it for a potluck and received lots of love for it! Highly recommend using italian-style breadcrumbs (either that or add a bit of garlic powder/salt to the recipe). I think this is a great base recipe that you can have a lot of fun with. Thanks for sharing!

Reviewed On: Dec. 12, 2010