Reviewed: May 17, 2012

Loved this recipe. I didn't use bread crumbs. I used dry bread. I also cooked the onion and celery in butter until they were soft. I added salt and poultry seasoning. I soaked the apples in some apple cider and then poured the whole thing in when I mixed it together. I also added some chicken broth. I took the advice from someone else and baked it covered for 20 min. and uncovered for 20. It was perfect.

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Reviewer:

haylbop531

Reviewed: Apr. 5, 2012

This was a good recipe, but I found it to be a little bland. Not a bad thing, we like alot of flavor. I am going to make a few changes the next time I make this. First, sauteing the apples and celery with the butter, maybe add a clove or two of garlic, adding a 1/4 cup of chicken broth, and throwing in a 1/2 teaspoon of dried rosemary for some flavor. All in all, we enjoyed this recipe, thanks!

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Reviewer:

Jessie D.

Cooking Level: Intermediate

Reviewed: Mar. 4, 2012

Delicious!! the stuffing wasnt easy to keep in, and there was a lot left over, so we poured the remaining in the 9x13 pan, surrounding the chops. we also used toothpicks to try and keep the stuffing in the chops. It was delicious though. Very well put together.

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Reviewer:

Hannah711

Reviewed: Feb. 27, 2012

Average. Made as written.

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Reviewer:

lauraellen225

Cooking Level: Professional

Home Town: Kinsman, Ohio, USA

Living In: San Diego, California, USA

Reviewed: Jan. 27, 2012

I took the advice of most others here and did 1 cup of breadcrumbs and cooked the chops about 15 minutes less. The result : unbelievable!! Not the easiest dish but real fun to make and so, so amazing to taste! Thanks for this :)

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Reviewer:

timwsherry

Reviewed: Nov. 3, 2011

My husband and I thought this recipe was great! I did increase the apples, added a little more celery, added 1 Tbsp of apple juice, 2 Tbsp of buttermilk and 1/4 C of chopped walnuts. There was extra stuffing, so I put it on top of and around the chops. I sprinkled them with a few pinches of cinnamon and baked it 20 minutes with foil and then 20 minutes without. I'm keeping this in my recipe arsenal for sure!

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Reviewer:

Victoria

Cooking Level: Expert

Home Town: Sterling, Virginia, USA

Reviewed: Oct. 14, 2011

WE MADE THIS PER THE RECIPE, WITH THE EXCEPTION OF REPLACING THE SALT AND PEPPER WITH CAJUNLAND'S GREEN ONION SEASONING. IT WAS EXCELLENT. I THINK WOULD WORK WELL WITH VEAL, TOO. I THINK THIS WOULD BE AWESOME CHRISTMAS EVE OR CHRISTMAS DAY DINNER. I just used this to make a stuffed pork loin for my husband's children/grandchildren Easter dinner. It was superb!

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Reviewer:

uhrn

Reviewed: Oct. 10, 2011

This was a Great Receipe. I did make a few additions. I added a little ginger and sage to the bread crumb mixture. It was Yummy.

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Reviewer:

KDE

Living In: Sequim, Washington, USA

Reviewed: Oct. 8, 2011

Thank you for this recipe - its awesome and one of my favorites for fall. Followed original and just added some cranberries, and after browning in skillet did 20 mins in oven with foil and 20 without foil, which thoroughly cooked and sealed in moisture! Poured on brown sugar and pumpkin butter glaze for finishing touch. Pork never tasted so good!

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Reviewer:

Gabby

Cooking Level: Intermediate

Home Town: Medford, New Jersey, USA

Living In: Gulf Breeze, Florida, USA

Reviewed: Oct. 5, 2011

I took some license with the ingredients, using homemade dried cubes of bread I crushed, added some garlic powder, a little tarragon, dried parsley. Used less butter, added the stuffing, s&p the chops, browned, baked 40 minutes covered. This tasted great! Thanks for the recipe and the idea!

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