Apple Cheddar Pork Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Nov. 5, 2012
Great recipe, although with some modifications. Used a tomato garlic cheddar rather than regular cheddar. Browned the pork loin, then covered and let cook without adding the vinegar or water (and without making a gravy at the end). We chose to reserve some of the apple to marinate with red onion and champagne vinegar with a touch of apple cider vinegar. After the pork loin was finished, we added the apple/onion mixture to the pan to deglaze and added some steamed kale. Reserved a bit of uncooked apple and shredded cheese to top the pork loin and apple/onion/kale mix once done. Great flavors together, thanks so much for posting this recipe.
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Reviewed: Apr. 24, 2012
I should have known better then to try this. Anytime you 'boil' meat in a liquid it makes it tough and tasteless. My DH and I both did not care for this at all.
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Reviewed: Apr. 29, 2008
This was not to our liking at all. We wasted a pound of very nice pork on this and could not eat it. What the hey?
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Reviewed: Apr. 3, 2008
My husband and I were totally unimpressed by this. It doesn't have very much flavor, except the red wine vinegar. Maybe with more cheese and some salt and pepper or something... I won't be making it again.
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Reviewed: Apr. 1, 2008
Kudos to this recipe for being full of flavor. You need to like red wine vinegar to like this! I ended up making 3 pork chops because I had a lot of the apple and cheese mixture. However, that is likely my fault because I didn't measure anything and just dumped. Anyway, so I increased the sauce by 1/2 to accommodate for that change. I thought that it was a bit difficult to wrap the pork chops around the mixture, and bf was cranky about the toothpicks in the pork. I didn't chop the apple very finely; I'd recommend doing so, or maybe even making an apple pesto in the food processor. Bf thought they'd be better with sweeter apples. Thanks for the recipe.
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Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA
Living In: Dumfries, Virginia, USA

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Reviewed: Mar. 28, 2008
Very tasty. I didn't have red wine vinegar, so I used red wine and basalmic vinegar instead. Might try it with chicken breasts too.
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