Reviewed: Feb. 16, 2009

loved it! and easy to make

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gmptro

Living In: Long Island, New York, USA

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Reviewed: Feb. 11, 2009

We made this exactly as written; we always do the first time we try something new. Anyway, the sauce didn't thicken, so I left it on medium-high heat to boil and by the time I went to pour it on the chops, it had virtually carmelized to the point of being like a candy apple coating! Fortunately, the juices from the chops blended well with some of the sauce, so it wasn't a bomb at all! We really enjoyed the flavors, but next time, I'll pay closer attention to the sauce's consistency. Great flavors, great recipe - thanks!!

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Buddy's mom

Cooking Level: Intermediate

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Reviewed: Feb. 10, 2009

I was determined to stick exactly to this recipe so I could give an honest review based on the actual recipe. Well, I failed..lol. Like so many others stated, I couldn't find frozen apple cider so I used a container of frozen apple juice concentate. I also didn't have poultry seasoning so I used 1/2 teaspoon each of sage, rosemary, thyme & marjoram. After baking the chops (15 mins. would've been plenty), I added the sherry and boiled away. The aroma of worcestershire was really strong so I added a 4oz. cup of unsweetened applesauce to the liquid. Also, like many others, I did use cornstarch to thicken the sauce. The end result? Absolutely delicious! Based on my own personal tweaks, it was 5 stars but without them, I feel the 4 stars is good. It's all a personal preference. One note- I made 10 smaller, boneless chops and had plenty of sauce.

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bookwrm63

Cooking Level: Intermediate

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Reviewed: Feb. 10, 2009

The current recipe calls for way too long for cooking the chops. They came out well done and dry (even with the sauce). I would cut way back to 10-12 mins on baking time. Couldn't find frozen apple cider, but used concentrate apple/raspberry blend which works fine. Also, takes forever to burn down sauce so if you're in a hurry, use some cornstarch & a little water and add to sauce. Thickens right up. I will make again with these changes. But with the current recipe, only rates 3 stars in my book.

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Ruthie

Cooking Level: Expert

Home Town: Portland, Maine, USA

Living In: Falmouth, Maine, USA

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Reviewed: Feb. 9, 2009

This was a very easy recipe to make. The pork chops were very tender and juicy. I didn't have any sherry so I used more of the apple cider. I aslo sauted apples and onions and put them on top of the pork chops.

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Heather

Cooking Level: Beginning

Living In: Orem, Utah, USA

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Reviewed: Feb. 9, 2009

Mmmm...

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Tonya Girard

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Reviewed: Feb. 7, 2009

The taste seemed a bit "off"....I like applesauce with pork chops, so thought the cider would give it a rich flavor. I felt it was more of a sweetened pork flavor. The onions were a hit, but I'd pass on the cider next time and stick with apples on the side.

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S. Whitten

Cooking Level: Intermediate

Home Town: Roseville, Minnesota, USA

Living In: Burnsville, Minnesota, USA

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Reviewed: Feb. 6, 2009

This was absolutely delicious. I couldn't find frozen apple cider, so I used frozen apple juice. Also didn't have any sherry, but this was great without it. The combination of spices and worstershire sauce was perfect. Husband and granddaughter are good eaters anyway, but really enjoyed this one.

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Joanne Fisher

Cooking Level: Expert

Home Town: Breesport, New York, USA

Living In: Valdosta, Georgia, USA

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Reviewed: Feb. 6, 2009

The problem with dry chops is using loin chops. Use rib chops and no problem. It's the same with chicken beasts; use thighs instead and no problem

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hoca

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Reviewed: Dec. 1, 2008

Really excellent. I don't have a skillet that can go in the oven, so I preheated a casserole dish and transfered from the skillet to that. Then I had the skillet warm and ready for when the chops were done in the oven. I followed other's advice and reduced the cooking time to 20 minutes. Chops were perfect. It was taking a long time for the sauce to thicken, so I used a little cornstarch.

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Ingrid Alma

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: La Pine, Oregon, USA

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Reviewed: Nov. 16, 2008

This was phenomenal. Like many others, I didn't have access to frozen apple cider, so I added a dash of nutmeg and cinnamon. All four of my kids (most of whom are picky eaters) gobbled this up. They even asked if we had leftovers so that they could have it again.

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KATIETIERNEY

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Chaska, Minnesota, USA

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Reviewed: Nov. 8, 2008

I made 2 changes -- used 8 oz. apple juice and no sherry. Easy, tender, juicy. My husband went back for seconds. It's a keeper.

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Suzanne

Cooking Level: Intermediate

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Reviewed: Oct. 17, 2008

I have made a similar version of this but added cinnamon, and raisins near the end. It just adds a little extra sweetness. A Fall Favorite!!!

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Heather

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Reviewed: Jul. 20, 2008

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.

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WIMSEY

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Jun. 17, 2008

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!

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Corrie143

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Reviewed: May 19, 2008

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!

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Dee

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Reviewed: Apr. 8, 2008

Easy & great!

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IPICK4U

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Reviewed: Nov. 30, 2007

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.

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