This was fabulous when I made it tonight but I made a few modifications. The total cooking time ended up being closer to an hour than 45 min. I browned the chops, removed them then caramelized the onions, adding 2. t. of sugar & 1/2 t. paprika. Added back the chops, then used 1 c. of beef boullion (used the concentrated paste, Better Than Boullion). Simmered covered 20 min., turned then simmered another 15 min. Removed chops turn heat to high, whisked in a paste made of 2 T butter & 2 T. flour, let it bubble a couple minutes while whisking. Turned down the heat to a simmer, added the chops back in... spooning the gravy over the chops. Covered and simmered another 5 minutes. Placed chops on a platter, gravy in a bowl. Served with steamed new potatoes & green beans. Fabulous! Hubby was thrilled at the new addition to our menu.

Reviewed On: Nov. 6, 2009

Great recipe! The only things I did differently was that I used a hand blender to puree, doubled the spices (from the sugar to the hot sauce), then added a 1/2 c. of 2% milk at the end. EXCELLENT!! I'm saving this one to my recipe box. Thank you!

Reviewed On: Aug. 23, 2009

Great recipe! I made a couple minor modifications by using a pre-mixed "apple pie spice blend" instead of the separate spices and then topping the apple mixture with crushed gingersnap cookies then dotting it with butter before baking. This was a big hit with my friends at the potluck dinner last night!

Reviewed On: Jan. 17, 2009