Reviewed: Oct. 28, 2003

After having tons of apples from apple picking I tried this delicious dish and have made it several times since, I do recommed covering each porkchop completely with apples, my entire family loves it!

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ELVERAM

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Reviewed: Oct. 27, 2003

My husband made this for us one night, and we loved it! He followed all of the steps with no extras, and it is perfect as is.

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CelticKel

Cooking Level: Expert

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Reviewed: Oct. 26, 2003

Tasted great and really simple to make.

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LSCHIFANO

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Reviewed: Oct. 15, 2003

Tastes great and easy to make. Loved it!

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MIKENDESI

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Reviewed: Oct. 13, 2003

I hate to be harsh, but my family thought this was worse than terrible. I followed the recipe and did not make any changes. Needless to say, we didn't eat it.

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CTAFF

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Reviewed: Oct. 12, 2003

IT WAS VERY GOOD,HOW EVER THE SAUCE WAS NOT THICK ENOUGH,BUT OTHER THAN THAT IT WAS GOOD

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WENDYDJR

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Reviewed: Oct. 8, 2003

I was very excited to try this recipe, but was disappointed by the taste. It had very little flavor! I was shocked! It was very easy to make though so I may try variations in the future.

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LEENBEAN

Cooking Level: Beginning

Home Town: Midland Park, New Jersey, USA

Living In: Columbia, Maryland, USA

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Reviewed: Oct. 5, 2003

I did the chops in a cast iron skillet and was then able to just add the onions and apples to the skillet and stick it in the oven without dirtying another baking pan. The marinade I did without cloves and it turned out great. Very tasty.

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FREDRICA2

Cooking Level: Expert

Home Town: Cicero, Indiana, USA

Living In: Brookville, Indiana, USA

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Reviewed: Sep. 30, 2003

It smelled great when browning the onions and the pork, but the end result was not very good. We also at the pork, but won't make this dish again.

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Taylor Henry

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Reviewed: Sep. 28, 2003

great dish, easy to make, made it for my wife and it was ALL gone.

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WHITEDVR

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Reviewed: Sep. 27, 2003

I suggest using thick chops, 1 1/4", marinating overnite in the sauce, and bake for 30 minutes at 425 degress. I also suggest using apple juice instead of water and doubling the spices. I made twice as much sauce (so i quadrupled the spices) in order to cover the thick chops. i used a clove-cinnamon mix and i also added some flour to thicken the sauce. Frenching the bone (removing all of the meat from the end of the bone with the back of a knife) adds a nice touch and the presentation is worth the trouble.

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JAREDTHEGREATER

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Reviewed: Sep. 24, 2003

Found this recipe too much work for the results. My family enjoyed plain ordinary Apricot/Pineapple Jam spread on the chops 5 minutes before removal from oven, delicious and sweeter tasting. Try it - It's better.

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Nancy's International Cooking

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Reviewed: Sep. 23, 2003

I also thought it was too watery. Not a lot of flavor. Maybe I should have used Granny Smith apples. My husband added more b.sugar to his pork chop because he could barely taste it...and he doesn't like a lot of sweets. I guess I thought the sauce would be a lot thicker...it's not.

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BUNNYSLUG

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Reviewed: Sep. 19, 2003

Very disappointed. I made exactly as recipe directed. Sauce was basically flavored water. Couldn't taste the onions at all. We ate them, but won't make again.

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BKOTTO

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Reviewed: Sep. 17, 2003

I made these last night and they turned out pretty good. The pork chops by themselves weren't very flavorful, but the apples and sauce really made the difference. After reading other reviews, I changed the recipe slightly. I doubled the chopped onion, I used apple juice instead of water, I used 4 tablespoons of brown sugar and added 1/8 tsp of cinnamon to the other spices. The flavor was perfect. I hope they're even better warmed up tonight!

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IVEYM

Cooking Level: Intermediate

Home Town: Lansing, Michigan, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Sep. 15, 2003

This is the third time I have received this recipe as the Daily Dish and unfortunately I made it the first two times, not recognizing it the second time. This is the only time I have made a recipe from this site that didn't taste good. We thought this was so bad that my kids wouldn't eat it and I could barely get it down.

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COLLEENKAZ

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Reviewed: Sep. 15, 2003

I tried this recipe as shown, then modified it. When browning the onions I lightly added flavoured sea salt, and the result was the flavours transferred to the pork chops during their browning. I also lightly browned the apple slices in the meat/onion residue adding a tiny bit of salt to the apples(apples benefit from a little salt during cooking otherwise they are bland.) I covered the seasoned chops with the apples and onions as suggested but before I added the sauce I combined the brown sugar, mustard and cloves reduced salt and WHITE pepper(I always use white pepper with light coloured meats) with a tbsp of corn starch and added the water. It turned out much better.

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MISS SNOOP

Cooking Level: Expert

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Reviewed: Sep. 15, 2003

AWESOME! Everyone loved it . . . even the kids.

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marnie

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Reviewed: Sep. 12, 2003

I USE THINNER BONELESS PORK CHOPS. THIS IS VERY TASTY AND EASY TO MAKE.

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COLLEEN RAE

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Reviewed: Sep. 3, 2003

Interesting, but I would not make it again.

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Debbie C

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