Reviewer:

Reviewed: Mar. 7, 2011

Very good. My changes: Browned the pork in butter first Used vidala onions Shortened the cooking time (just watched it and used my judgement) Added a few pinches of cinnamon and brown sugar.

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7 users found this review helpful

Reviewer:

jennifer1307

Reviewed: Jan. 29, 2011

Love this Recipe! Delicious!!

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3 users found this review helpful

Reviewer:

branyack100

Reviewed: Nov. 1, 2010

The meat was moist and onion/apple garnish was very good. I didn't use salt and it still had great flavor

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6 users found this review helpful

Reviewer:

vdleeuw

Reviewed: Sep. 28, 2010

I only used one apple and half an onion. I sauteed the two after browning the chops and removing them from the pan. I then added 1/2 a can of SAUERKRAUT and sauteed all of it for 5 minutes. I placed the browned chops in a preheated baking dish then topped them with the apple/onion/kraut mixture. I poured a mix of 1/2 can chicken broth, 1/2 bottle apple juice and 3 TB. marsala wine over the entire thing, covered in aluminum foil and baked for 40 minutes at 375 degrees. WOW! DELICIOUS!

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6 users found this review helpful

Reviewer:

HungryMama

Cooking Level: Intermediate

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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34 users found this review helpful

Reviewer:

Mommyof2

Cooking Level: Intermediate

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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11 users found this review helpful

Reviewer:

UtahSusie

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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12 users found this review helpful

Reviewer:

fordawnk

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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6 users found this review helpful

Reviewer:

j williams

Supporting Member (Click to learn more about Supporting Membership)

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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21 users found this review helpful