Reviewed: May 27, 2009

This was very good and easy to make. I made a few modifications which I think added to the taste and flavor. I added approx. a 1/4 cup of sherry to the stuffing mixture after it had cooked 10 minutes, and cooked it an additional few minutes. I also brushed the pork chops with an egg and milk mixture and dipped them in bread crumbs prior to frying. I think this helped keep them a little more moist and the bread crumbs added a nice flavor.

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rlc

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Reviewed: Apr. 7, 2009

For someone who "doesn't cook" this recipe is fantastic! It was so tender, so delicious and SO EASY!! This Easter will be the first family dinner I am hosting at my house so I have decided to make these pork chops instead of the traditional ham.

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DesignerMeg

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Reviewed: Mar. 25, 2009

Absolutley wonderful tasting and a pretty dish too

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Holyflower93

Cooking Level: Intermediate

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Reviewed: Jan. 20, 2009

i thought this would be so much better than it was. a bit bland, but happy that i at least tried it.

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tahoegirl

Cooking Level: Intermediate

Living In: Grand Rapids, Michigan, USA

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Reviewed: Nov. 12, 2008

Made this last night trying to wow my hubby-I thought it was really pretty good. Wasn't quite "to die for" like I was expecting, but it was still very tasty. A little tart and different, and makes a nice presentation for a meal. I even broke out the wedding china for this one.

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JeniLooHoo

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Reviewed: Oct. 7, 2008

I made this for dinner tonight and my husband told me that it was the best meal i've ever cooked. I added some garlic to the apple mix but other than that I followed the recipe exactly

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donna cuellar

Cooking Level: Intermediate

Home Town: Everett, Washington, USA

Living In: Tulalip, Washington, USA

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Reviewed: May 3, 2008

i am disappointed. I followed the pork chop exactly and the pork turned out dry and tasteless (I should had seasoned it!!!). I put it on rice and some veggie, but there is no sauce to it... anyhow...I think it would be better if I make a sauce for this ...cool idea with adding the cranberry though

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mag

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Reviewed: Apr. 15, 2008

This is the best pork chop recipe I have tried in a long time. My hubby bought some really thick bone-in chops and we wanted to try something different. The balsamic in this intrigued me. I almost doubled the filling for the 3 huge chops I used. I cooked it covered for about 50 minutes then uncovered for 10....there was still a good bit of juice in the bottom so I cooked it on the stove top to reduce it a bit and added a small squirt of Dijon mustard to it. Served the sauce over the chops and my favorite Brazilian White Rice (Thanks Nanda). WE had a fantastic dinner. My hubby and I both want the leftovers for lunch tomorrow! Thanks Valerie!

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