Like everyone else, I used this recipe as a starting place. I used thyme and sage rather than poultry seasoning, and cut down on garlic powder. After browning the chops (I used rib chops) and removing to a plate, I sauteed sliced apples and onions until they'd softened, adding chopped garlic for the last couple minutes. I then added the chops back into the pan and topped with a can of cranberry apple juice concentrate (rather than apple, to give it a little more zing). I baked, covered, for 20 minutes. The chops were flavorful and moist, and the apples and onions with sauce were great over egg noodles! I served this with steamed broccoli and cauliflower, although it would also be great with green beans.

My hubby went nuts over this dish. He said I win the expert chef award! I read all the reviews and i also wasn't able to find cider at this time of year so i added nutmeg and cinamon. I also only cooked the chops for 16 minutes in the oven since everyone said theirs was overdone and mine came out PERFECT! I also thinly sliced apples and onions and sauteed them with the concentrate, worsheshire and sherry mixture, when the chops were almost done I brought the sauce to a rolling boil for about 4 to 6 minutes and it thickened to a sweet perfection. My hubby said it was like having desert for dinner and he ooohh yeahed as he ate way too much of it! Mashed potatoes is the perfect match as well! Read all the reviews they make all the difference!

My husband made this and it was delicious. It has a sweet flavor to it. We could not find the frozen cider so he used 100% pure cider and it worked out just fine!

Easy & great!

Easy and Great tasting recipe. I was cooking a 1.5# pork loin roast and decided to use this recipe because I had apple cider from Thanksgiving. I seared the outside in a oven-proof pan (3 mins per side), then poured ingreds over loin and placed in oven for 30 mins. Removed and let loin rest on board. I put the 'sauce' back on a burner on high and added the sherry. **For those that could not get it to thicken--you reduce this on high or med/high heat for 10mins or so. You want the sauce to BOIL...this reduces the sauce. Watch it though-it may not look thick while boiling so take it off the heat-if it coats the back of a spoon well--it's probably done. Sherry seems to have a high sugar content which will help to thicken it so if you choose not to use it, this may affect how it thickens. I added raisens-about 1/4 c. while the sauce was reducing. Yummy addition.

Really, really great. My food snob husband even appreciated it. Definitely make it with mashed potatoes - the sauce is perfect with them.

Excellent recipe, make sure to use a good quality Sherry though, not a cooking sherry off the store shelf.

This IS yummy! Made a few changes~didn't use the poultry seasoning or sherry. Dredged chops in seasoned flour first. Also browned some apple slices, which I put on top of chops, then added hard cider and simmered on stove top. Keep aneye on liquid while simmering~the cider quickly evaporates. Served with mashed and acorn squash.

This was as excellant recipe. My boyfriend said it was restaurant quality a dish to be prepared with company. He loved the garlic mashed potatoes. A real southeren dish. I read all the reviews before preparing this recipe and did like the cream sherry. I would also cook this for probably 18min. I cooked it for 20 and it was slightly tough.

My husband and I just love this recipe. We usually share a thick porck chop. We cook this in a cast iron skillet and are able to put it right in the oven. Even using a thick pork chop we still only cook it the 20-25 minutes. It continues to cook while the sauce thickens. We serve the sauce over mashed potatoes. I always get rave reviews when I cook this for friends.

The sauce came out very sticky and way too sweet and the pork was just a little overdone. Should've read the reviews beforehand. Would have been better with apple cider (not concentrate) with cornstartch added if needed and baked for 20 minutes. Flavors together (worcestershire and apple) were delicious though. Will definitely make again with modifications. Quick and easy recipe!

We just finished up the chops - well, we have leftovers, so we're looking forward to those! I also did not have/couldn't find apple CIDER concentrate so used apple juice concentrate. And it came in 12 oz instead of 8, so I made a few extra chops, but the sauce didn't thicken like I thought it should - a bit of cornstarch and water fixed that right up. We served it with some butternut squash and onions cooked down in butter, which I thought complimented the sweetness of the sauce nicely. We'll definitely use this recipe again! I like the flour-dredging idea too - maybe next time! Thank you!

Sooo Good! I used fresh cider which I reduced and didn't have any sherry on hand so I improvised. I thickened the sauce by mixing a little cornstarch and water and whisking it into the simmering sauce. Then once it was at the consistencey I wanted, I removed it from the heat and added half and half. WOW- was this a hit with my family- even the pickiest eater loved it! Thanks!

This is fantastic!!! My very Aussie meat & 3 veg partner who does not like anything "fancy" was in heaven.

Everyone in the family loved this recipe. I made a few substitutions though...I used apple cider and two tblsp of apple butter instead of apple cider concentrate, and I browned the pork chops after I seasoned them and dreged them in flour. Then I took the chops out and set aside, added apple slices and half a chopped onion, to the skillet until carmelized. After that I put the chops back in, added the rest of the ingredients to the skillet, turned it down to low and covered it, and simmered for about 30 min or so, until done. It made an awesome sauce! To thicken the sauce I added a bowlkick, tblsp butter melted with flour added to it until it's like a paste. Not to sweet, just right! Try cream sherry instead, it's way more fragrent and yummy!

Pretty good! My husband and I enoyed this dish very much. However, I did make a few alterations to use the ingredients that I had on hand. I used a 12 oz can of Apple Juice concentrate, and sprinkled a bit of cinnamon and nutmeg on the chops to compensate for not having cider. also left the poultry seasoning out, didn't have any, so just added a bit more seasoning salt. also added some onion powder to reduce a little bit of the sweetness, and should have followed the cooking time, but thought that the time wasn't long enough so I accidently cooked them just a wee bit too long. Still delish though, especially served with garlic mashed potatoes....covered with the sauce (which never did thicken) was absolutely awesome!!

Our family loved this one! - My husband doesn't really like pork, but he really liked this one.

I'm giving this recipe 5 stars because I really enjoyed this dish. I loved the contrast between the spicy and the sweet. It makes a great sauce for dipping. My husband, however, didn't care for the sweet taste. That's just his personal taste...nothing wrong with the recipe.

Excellent meal, though 25 mins seems too long to cook the pork - 20 would probably be adequate.