Reviewed: Oct. 23, 2007

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.

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BTOWL

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Reviewed: Sep. 11, 2007

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.

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tori

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Reviewed: Jun. 10, 2007

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.

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D.Perry

Cooking Level: Intermediate

Living In: Snellville, Georgia, USA

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Reviewed: Apr. 3, 2007

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!

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Erica M.

Cooking Level: Intermediate

Home Town: Suffern, New York, USA

Living In: Dolores, Colorado, USA

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Reviewed: Feb. 19, 2007

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!

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CHELLEMTOO

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Reviewed: Nov. 9, 2006

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!

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J. Mitchell

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Reviewed: Nov. 1, 2006

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

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Murphy

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Reviewed: Oct. 13, 2006

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!

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melabee

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Reviewed: Oct. 4, 2006

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!!

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rlkohls

Cooking Level: Expert

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Reviewed: Sep. 11, 2006

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

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CaseyMommie

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Reviewed: Feb. 3, 2006

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.

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Angela R.

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Reviewed: Jan. 24, 2006

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

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ELS

Cooking Level: Intermediate

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Reviewed: Jan. 19, 2006

I'm sorry, but this was way too sweet for our taste.

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CooperCook

Cooking Level: Expert

Home Town: Algonquin, Illinois, USA

Living In: Creedmoor, North Carolina, USA

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Reviewed: Jan. 3, 2006

This was very good although the kids didn't enjoy as much as I thought they would. I used spicy apple cider instead of concentrate because that's what I had on hand. Also reduced the cooking time as suggested by other reviewers. The pork chops were moist and the flavor of the sauce was outstanding. Will probably make again when the kids aren't around.

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erwin4

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Reviewed: Jan. 1, 2006

I made this dish for my fiance, and she thought it was the best pork chops she's ever had. I cooked 2 chops instead of 4, but still baked for 25 minutes, so they were a tad over done- but only a little. Otherwise, it was perfect, and we will definitely be having them the next time we host a dinner party.

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Peter

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Reviewed: Dec. 14, 2005

Thanks for a tasty, great way to cook pork. It was quick and easy and my boyfriend and I loved the mix of flavors, the salty with the sweet and tangy. We'll definitely be having this again.

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SHERILLAN

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Reviewed: Dec. 10, 2005

The flavor was excellent on these, but my chops, too, came out very dry as another said. I'll try this again just in the skillet without baking or maybe with much less time. My sauce thickened up well.

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MomMakesItBetter

Cooking Level: Expert

Living In: Lincoln, Nebraska, USA

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Reviewed: Dec. 6, 2005

My husband loved this! I did make a few small changes. I didn't have poultry seasoning, so I used seasoning salt. Also, I did not have cider concentrate, so I also used regular cider. It seemed to work fine for me. Last, I thought I had sherry in my pantry, and surprise, DH used the last of it a week ago. So I substituted white wine vinegar, and we really enjoyed the flavor. I noted that previous reviews said the sauce did not thicken, so I added about 1tsp. of cornstarch, and it mixed it well. Thickened nicely. I served this with rice pilaf, and it really complimented the gravy.

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Mrs_Mike

Cooking Level: Expert

Home Town: Anaheim, California, USA

Living In: Victorville, California, USA

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Reviewed: Nov. 12, 2005

It's true this does work on picky husbands. My husband was speechless after tasting this. Thanks!!

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cathimm

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Reviewed: Nov. 12, 2005

I feel bad giving this a 4. It probably would have been a 5 if I had had the correct ingredients. I used apple cider but not apple cider concentrate. Probably would have had a stronger flavor. And I forgot to put in the sherry. In any case, it was really good and the whole family liked it.

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THECSCARPS

Cooking Level: Intermediate

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Apple Cider Sauce and Pork Loin Chops

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