Reviewed: Oct. 3, 2009

Super yummy!! I didn't have the time to bake it in the oven, so I simmered it in a pan on the stove and it turned out perfectly!! Wonderful flavor, Thanks for sharing it!

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Kelly Frank

Cooking Level: Intermediate

Home Town: Eagan, Minnesota, USA

Living In: Brookfield, Wisconsin, USA

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Reviewed: May 6, 2009

My family loved this and it has become a favorite

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Cassandra

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Reviewed: Mar. 11, 2009

Im sorry, this is a horrible recipe. My whole family hated this, we fed it to the dogs. We love to try new things but this is not one we will ever attempt again. Maybe my husband did something wrong when making this but he is typically quite a good cook.

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CHEROKEEGODDESS

Cooking Level: Expert

Home Town: Montpelier, Idaho, USA

Living In: Cottage Grove, Wisconsin, USA

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Reviewed: Feb. 1, 2009

LOVED THIS! Made it as is/very odd for me I always add or do something else. Next time I might try crockpot. Nice enough to serve company easy enough for weekday. Kids love it too!

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MaMaw's Girls

Cooking Level: Expert

Living In: Joplin, Missouri, USA

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Reviewed: Jul. 10, 2008

My fiance enjoyed this meal so much that he said he would pay for it at a fancy restaurant. Delicious...making it again tonight for a 3rd time!

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CJussif

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Reviewed: Feb. 8, 2008

This is a great recipe. I have made it twice and my three year old daugher asked for seconds both times. I recommend using tart apples, such as Granny Smith.

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Jennifer

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Reviewed: Nov. 6, 2007

This recipe was really good - and I figured out an easy way to take care of the pesky 1 1/2 hour oven time. I followed the directions exactly but put everything in a crock pot on high for 3 hours. On low for 6 hours would also work just as well. Turned out great! Meat fell off the bones, and absorbed alot of the apple/spice flavor. Hubbie says it's a keeper. Thanks for sharing this recipe!

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ABALONE25

Cooking Level: Intermediate

Home Town: Kidron, Ohio, USA

Living In: Massillon, Ohio, USA

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Reviewed: May 9, 2007

I was told this was a good dish, but I don't think it was spectacular. I reduced the first cooking time to 45 minutes and kept the second at 30, but it still seemed excessive. It was easy to put together but way too long to wait for a simple pork chop dinner!

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Jenny

Cooking Level: Intermediate

Home Town: Langley, Washington, USA

Living In: Everett, Washington, USA

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Reviewed: Jan. 26, 2007

I loved the idea of this recipe, that is why I gave it 5 stars. I always make a few changes to suit my taste. I halved the recipe. I left out the rasins, sugar and basil. I added dried thyme and rosemary. I also added balsamic vinegar. Baked covered 45 mins, uncovered 30. They came out perfect. Added a little salt and water to my baking pan after chops were cooked and while hot to make a sauce to spoon over rice, steamed cabbage, and steamed spinach. Yummy!! Thanks for sharing your recipe!

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