Reviewed: Aug. 1, 2006

loved it!!

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Reviewed: Jul. 20, 2006

The stuffing for this was wonderful. I ended up using 1.5 pieces of wheat bread for a half recipe. I chopped it into small pieces (kind of like stuffing) rather than making it crumb like. I think it added a little more texture. I didn't bake it because I'm always worried about over cooking them. I used the Stuffed Pork Chops III method of cooking them...brown on each side then simmer in beef broth. It takes less time and they come out tender and juicy. My husband said this is his favorite stuffed pork chop recipe now and would like it again. Hope you enjoy it as much as we did.

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MommyofRedHeads

Cooking Level: Expert

Home Town: Glendale, Arizona, USA

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Reviewed: Jun. 17, 2006

I plan on trying this with some of the other suggestions. My stuffing felt very pasty while eating it. Plus, never having had stuffed pork chops, I had hoped that the apple flavor would be a bit stronger than it was. Is it supposed to be as bland as it was, I honestly don't know if I was expecting something that isn't supposed to be. I do see the possibility for tweeking to fit my families taste buds.

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MINDERK

Cooking Level: Expert

Home Town: Ames, Iowa, USA

Living In: Moore, South Carolina, USA

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Reviewed: Jun. 16, 2006

I have made this recipe time and time again and actually used it for a recipe to give to a bride to be at her shower on the recipe cards. It is wonderful but be careful not to over cook the pork chops. Just brown them on the stove top because if you leave them on too long you will cook them through and then overcook in oven. I use bone in pork chops - I find they have more flavor. I also make my own bread crumbs. I use a whole loaf of white bread- remove the ends and cut into pieces about 2x2. I put them flat on a cookie sheet and in the oven for about 10 minutes at 325 turning once so they are dry. Enjoy- this is a great recipe. Thanks a bunch.

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SUZIEQ552

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Reviewed: May 20, 2006

I am not a big meat eater, but I wanted to try something different for a special dinner I was making. This recipe was dry and bland. Did not taste the apples enough and meat seems overcooked at 1hr baking. Would not make again.

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LobsterClaws

Cooking Level: Intermediate

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Reviewed: May 18, 2006

I reduced the recipe to feed 2 people and made the recipe as suggested, adding a little more onion and butter. I also added Rubbed Sage and used (2) granny smith apples. I didn't find the recipe dry in the slightest. I think the problem some of the others had with dryness was possibly because they didn't use "FRESH BREAD CRUMBS" (takes approx. 5 slices of bread to make one cup (do not pack it). The stuffing should be wet and you should be able to shape it into a ball (not that you need to. I love this recipe, so does my husband.

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GravyElbow

Cooking Level: Expert

Home Town: Rochester Hills, Michigan, USA

Living In: Ann Arbor, Michigan, USA

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Reviewed: Apr. 1, 2006

I have cooked this 2x's now and learned from my mistakes. Two MAJOR CHANGES you need to make. 1.) WAY to much bread crumbs, it was like eating crumbled saltines. Use 2 cups of Apples and 1 cup bread crums. (Recipe wanted 3 cups bread crumbs). 2.) DO NOT cook for 1 hour or it will get too dry. Cook for 20 minutes with foil on and 20 with foil off. With those 2 changes this is a GREAT recipe.

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DWIGHTHENNING

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Reviewed: Mar. 24, 2006

I did not care for these to much. To me the stuffing did'nt have a whole lot of flavor.

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Jamie0408

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Port Saint Lucie, Florida, USA

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Reviewed: Mar. 23, 2006

Very good, but I altered slightly. After reading the reviews about the stuffing, I decided to cut some corners and used a box of Stove Top Savory Herb stuffing. I sauteed the onions, then added the apples and lightly sauteed them as well. Then I just mixed it all in with the Stove Top and followed the rest of the recipe as written. Pork was delicious, stuffing was moist and flavorful. I did have extra stuffing, but just put in the dish with the pork chops for baking.

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MACLEOD26

Cooking Level: Intermediate

Home Town: Mifflintown, Pennsylvania, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Mar. 21, 2006

Used this basic recipe with minor variations and made 50. Received good compliments. Very good.

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ebet

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Reviewed: Feb. 24, 2006

I added minced garlic, a little olive oil and some parm cheese.

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4 CHILDREN

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Reviewed: Feb. 17, 2006

I made the stuffing with pears and cranberries as I didn't have any apples on hand. I also added an egg to hold the stuffing together. Instead of stuffing the porkchops (mine were too thin) I put the stuffing in a glass dish and nestled the chops in the stuffing and cooked it all like that. Everyone in the family loved it.

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PRAIRIEMOMMY

Cooking Level: Expert

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Reviewed: Feb. 15, 2006

Great idea with lots of potential, but lacking in flavor. It needs some sage or something. My husband suggested cinnamon would be good. Also, it made much too much stuffing - I'd cut back on the amount of bread crumbs and make sure to buy really flavorful apples.

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Judy

Cooking Level: Intermediate

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Reviewed: Feb. 10, 2006

It was a good recipe. I created it for my family and they loved it. Though be advice on the recipe to put more apples than the bread crumbs to taste the apples.

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ChefJoe

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Reviewed: Jan. 31, 2006

This dish was good but too much bread crumbs.

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BHam

Cooking Level: Intermediate

Home Town: Goose Creek, South Carolina, USA

Living In: Waxhaw, North Carolina, USA

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Reviewed: Jan. 30, 2006

This recipe was very good. Easy to make, too. I had extra stuffing so I cooked in a buttered casserole. Great leftovers.

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Whole Chef

Cooking Level: Expert

Home Town: Kenosha, Wisconsin, USA

Living In: Roswell, Georgia, USA

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Reviewed: Jan. 23, 2006

very good, but next time I would cut the bread crumbs in half and add more apples. The apples made the flavor

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DadWhoLoves2Cook

Cooking Level: Intermediate

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Reviewed: Jan. 20, 2006

stuffing was WAY too much, but very tasty and my family liked the combination

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Marlene

Cooking Level: Intermediate

Living In: Ocala, Florida, USA

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Reviewed: Jan. 17, 2006

I have to agree with another reviewer on this one. The stuffing is as dry as graham cracker crumbs and I even added extra butter and 1/2 c of apple juice! Some liquid HAS to be left out here. I also baked only 30 min covered and another 15 uncovered. Plenty done. I'll never make this again. A real waster of all the time and ingredients in the stuffing. I'm an experienced cook. I should have known better, but thought maybe the apples after baking would add more moisture. It didn't. Couldn't even taste the apples, just crumbs. And like the other reviewer, I threw over 1/2 of the stuffing away - way too much bread crumbs. I did add another 1/2 c of apple juice to the pan before covering and baking. Chops were moist. That's the only good part. Some of these reviews are very disappointing. I would suggest that if you can't cook, don't rate/review.

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WENGER6

Cooking Level: Expert

Living In: Saint Marys, Ohio, USA

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Reviewed: Jan. 16, 2006

Yummy! DO NOT put in 3 cups of the bread crumbs! I threw away more than half of the mixture.Also when I took the cover off, I baked it only for 15 more minutes, and it was great!

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Mustang Cheerleader !

Cooking Level: Expert

Home Town: Prague, Hlavní Mesto Praha, Czech Republic

Living In: Oceanside, California, USA

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