Reviewed: Dec. 4, 2007

The sauce seemed really overpowering, yet strangely didn't flavor the pork chops much. Good ingredients, but wrong proportions. Specifically, I'd recommend cutting down on the applejack. I thought I might get buzzed just eating one serving!

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Reviewer:

LAFUNELLE

Cooking Level: Expert

Home Town: San Antonio, Florida, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Dec. 1, 2007

I prepared this recipe and used apple juice instead of brandy. I wasn't impressed with this recipe, although my boyfriend liked it. I found that the thyme taste was way too overpowering. If I was to do this recipe again, I would probably only put half the thyme. Overall, I think this was just an 'ok' recipe.

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5 users found this review helpful

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Tanya S.

Cooking Level: Expert

Living In: Ottawa, Ontario, Canada

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Reviewed: Aug. 5, 2007

Thanks for the review, I'm glad you enjoyed my recipe! I love the flavor of the apple brandy, but for those who prefer a non-alcohol version, apple juice or cider can be substituted for the brandy with excellent results. Happy cooking and eating! Kaye Schnieders

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7 users found this review helpful

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Kaye Lynn

Cooking Level: Expert

Home Town: Mallard, Iowa, USA

Living In: Emmetsburg, Iowa, USA

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Reviewed: May 5, 2007

This was REALLY, REALLY good...the brandy and cream combine nicely for a rich flavorful, but not too heavy sauce. The Granny Smith apples add the perfect tartness! My husband is a very talented chef in a fine dining restaurant, and I am not easily impressed! I will make it again. I served it over a balsamic rosotto and garnished with fresh thyme. Yum!

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9 users found this review helpful