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Reviewed: Oct. 30, 2008

I used 2 whole pork tenderloins, started them stove top as the recipe called for. I finished them in the oven until they were 155 deg. I doubled the sauce recipe and it was the perfect amount for the tenderloins. Delicious! Everyone in the family gave it a big thumbs up.

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toothpkr97

	Cooking Level: Intermediate Home Town: Rockford, Illinois, USA Living In: Byron, Illinois, USA
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Reviewed: Oct. 7, 2008

This dish was wonderful and we are making it for a second time this week.. I didn't change a thing and the apricot glaze is delicious. For the wine we used an inexpensive German Riesling and served the pork chops over a bed of yellow rice. I will continue to make this again and again!!

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Steve


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Reviewed: Sep. 16, 2008

Man this was awesome! The glaze is good enough to eat on EVERYTHING! So easy and so good! We used bottled minced ginger and it was great.

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Reviewer:

Kathy


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Reviewed: Jun. 25, 2008

I didn't have any wine, so I substituted apple juice and a splash of lemon juice. It was delicious! My husband doesn't even like apricots all that much, but he thought this was a good recipe.

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Reviewer:

Robin J. Sky

	Cooking Level: Beginning Home Town: Cleveland, Ohio, USA Living In: Sandusky, Ohio, USA
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Reviewed: May 6, 2008

Good, I made a little extra of the glaze and served over rice. We both liked it and I will make it again

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Reviewer:

lulu207

	Cooking Level: Intermediate Home Town: Bethel, Connecticut, USA
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Reviewed: Apr. 17, 2008

Sorry, I don't understand what all the hype is about. This recipe is mediocre at best. Not much flavor at all. I regret using my Mother In Law's homemade apricot preserves for this. What a waste.

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Reviewer:

KC


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Reviewed: Mar. 16, 2008

Fantastic! Even my picky hubby loved these chops!! Thanks for such a great recipe!

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Reviewer:

Mandieh24

	Cooking Level: Intermediate Home Town: Miamisburg, Ohio, USA Living In: Springdale, Arkansas, USA
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Reviewed: Mar. 9, 2008

I wanted something different for Sunday dinner and boy did I get it. The flavor just explodes in your mouth and my daughter swore I made sweet and sour pork with whole pork chops. The wine is a great touch and I will definitely be using this recipe for even more occasions.

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Reviewer:

Barb Hoerr, Avon Rep


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Reviewed: Feb. 28, 2008

This was so yummy! I used Viognier for the white whine but otherwise followed the recipe as is. My fiancee said it was now his new favorite dish. Yum! I'm going to try it witch chicken next time.

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Reviewer:

MSCHEVIOUSLADY


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Reviewed: Feb. 10, 2008

These were great! My hubby and kids (4 & 8) gobbled them up! We will definitely have this again soon.

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Reviewer:

Nikki


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Reviewed: Dec. 17, 2007

Wow! These are fabulous! My daughter, who hates pork gobbled them up, and told me I finally found a way to cook pork where she will eat it! This recipe rocks!

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Reviewer:

SINDYLOU1

	Cooking Level: Intermediate Living In: Cedar Rapids, Iowa, USA
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Reviewed: Sep. 12, 2007

This was pretty good as a sauce, but I prepared it with lamp chops instead. I served the chops over rice, and the sauce was scooped out of the pan to coat the rice and chops.

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Reviewer:

Jenny H.

	Cooking Level: Intermediate Home Town: Langley, Washington, USA Living In: Everett, Washington, USA
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Reviewed: Jun. 13, 2007

These were NOT very good. Ours came out flavorless and dry. We will not make these again.

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Reviewer:

Hugatunity


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