Reviewed: May 6, 2009

This recipe was very good. I did change the cooking time and method though, based on other reviews. I quickly browned the pork chops on both sides and removed from pan. I then sauteed the onions and apples, which I chopped rather small, on med/high heat until they were soft, but still had some firmness to them. It took about 10 minutes. The apples didn't really brown, but had a good flavor and texture. I then added the vinegar and broth and brought up to a boil, before adding the pork chops back in the pan. I then placed the entire pan, uncovered, in a 350 degree oven for about 15-20 minutes. They turned out very moist and delicious.

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Reviewer:

Mommyof2

Cooking Level: Intermediate

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Reviewed: Apr. 11, 2009

Wonderfully complex flavor effect for so few ingredients, and an easy way to get moist meat with boneless chops. The only way I can imagine the onion-apple mixture being mushy is if you covered it while cooking (which is not what the recipe requires). I used herbed red wine vinegar, yellow onions and cameo apples, since that was what I had on hand. Also, I used cracked black pepper instead of ground pepper, which gave it a nice depth. Sauce is versatile; good over rice or pasta side dishes. My very discerning husband loves it, plus it freezes well. This is the single recipe that got me to join Allrecipes.

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UtahSusie

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Reviewed: Apr. 1, 2009

Beautiful flavour! I didn't have any wine or cider vinegar, so I added 1 tb white vinegar and 2 tb applejuice. I browned the chops, added the onions and apples, them covered and put the skillet in the oven for 20 minutes. Gorgeous. Thanks for the recipe!

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fordawnk

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Reviewed: Jan. 18, 2009

I am sorry to say that this was a big disappointment. The apples turned into applesauce, and the vinegar was to prevelant for my taste. Cooking time needs to be cut way back. I would probably put the apples in the last few minutes to keep them recognizable.

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j williams

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Reviewed: Oct. 23, 2008

Like the last reviewer said, the cooking time needs to be much shorter. I made the recipe w/ bone-in pork chops and sherry vinegar and the flavors were fantastic. You should alter the cooking time depending on the thickness of your pork chops.

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VWC2

Cooking Level: Intermediate

Living In: Brooklyn, New York, USA

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Reviewed: Sep. 28, 2008

The basic flavors of the recipe are good, but I think the recommended cooking times are much too long. My onion-apple mixture turned out completely mushy and my nice, thick pork chops ended up dry and overcooked. Maybe cutting down the cooking time and/or adding more liquid to the recipe might make this one better.

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