Reviewed: Apr. 14, 2012

this comes out sweet and the apricot perfectly compliments pork. LOVE it

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Reviewer:

kimmym17

Cooking Level: Intermediate

Reviewed: Feb. 20, 2012

I substituted apricot preserves instead of fresh apricots and used bone in pork chops instead of boneless and they were very good.

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Reviewer:

Kquigs

Reviewed: Jan. 11, 2012

This was a really easy and delicious recipe. I served it with a nice Pinot Grigio white wine and it paired really well with this dish because it was sweet. I will definitely make it again!

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Reviewer:

NewCook74

Reviewed: Dec. 11, 2011

I'm not a pork chop fan but these were really good. I seasoned the chops with a heavy dose of chili powder since we like a kick in our food. I also did not have fresh apricots or canned, so I used apricot preserves instead. I will definitely make this again..very easy and quick!

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Reviewer:

Mrs.C.

Reviewed: Sep. 15, 2011

We really liked this. We had steamed asparagus with a warm lemon vinaigrette as she suggested and it was a beautiful counter-point. Brilliant. Yes, once the chops were done I took them out and mashed up the peaches so that they were more of a sauce. (store did not have ripe apricots but our Colorado peaches were nice and ready)

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Reviewer:

Juggler 51

Reviewed: Aug. 30, 2011

Absolutelly DELISH!!! We didn't have fresh parsley or fresh garlic, so we subsituted. Unfortunately we didn't have honey either. The apricots weren't ripe so we also used a can of lite apricots. This was fabulous and I can't wait to try it exactly as the recipe is written. I wouldn't trade for a steak dinner. BTW, the apricots don't have to be ripe. We sliced them thinly and they tasted better than the canned. Next time I may thicken the sauce a bit with cornstarch. Or not. I'm so satisfied!!

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Reviewer:

Carolyn

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Aug. 21, 2011

This was very disappointing. The pork tasted fine, but the apricots stayed tart and the pan juices were thin. The apricots added nothing to the flavor of the pork. Next time, I will use a recipe that uses apricot preserves instead of fresh apricots.

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Reviewer:

MustangSpaceQueen

Cooking Level: Beginning

Reviewed: Aug. 14, 2011

This is a FANTASTIC recipe... It was sooo good!!

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Reviewer:

Ann

Cooking Level: Beginning

Living In: Big Bear City, California, USA

Reviewed: Aug. 9, 2011

great recipe! my family loved itQ

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Reviewer:

chef

Reviewed: Aug. 8, 2011

I made this tonight with just 2 boneless pork chops. Hubby and I loved the flavor. Made some changes, because I didn't have fresh apricots. Used a handful of dried apricots cut into pieces and a tbls of sugar free apricot preserves and 1 tbls of agave (hubby is diabetic). Should have used less olive oil, but the flavors were great. This will also go great with chicken (bnls thighs or breasts). Served with tomato, corn, onion salad from this site; great compliment. Terrific dinner. Hubby had offered to go out, but said that this could be served in a great restaurant. I'm smiling.

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