Reviewed: Mar. 9, 2011

Very good i will be making this again. I served it with a mango chutney

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1 user found this review helpful

Reviewer:

mdveach

Cooking Level: Intermediate

Reviewed: Jan. 17, 2011

This recipe was AWSOME!!! My husband absolutely love it. Will definitely make it again!!

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1 user found this review helpful

Reviewer:

Qtbutterfies

Cooking Level: Intermediate

Reviewed: Sep. 27, 2010

Very good! Used apricot preserves and served it with curry couscous. Definitely doing this one again.

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1 user found this review helpful

Reviewer:

TanyaJo13

Reviewed: Jul. 1, 2010

These come out delicious, though I've always used mango nectar instead of apricot, as I can't find it anywhere. The only issue with the recipe as written... too little sauce. Absolutely need to double the sauce recipe.

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2 users found this review helpful

Reviewer:

D&Dinner

Reviewed: Jun. 25, 2010

I marinated in the sauce and still had little flavor for me. I did use a good curry powder, just was bland tasting outside of the little bit of heat from the curry. I agree the sauce was good tasting, just didn't seem to make it's way into the chops. Thanks anyway for the recipe.

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4 users found this review helpful

Reviewer:

sassyoldlady

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Cooking Level: Intermediate

Living In: Toledo, Ohio, USA

Reviewed: Nov. 30, 2009

This was so easy and good. I served this with Basmati rice and used apricot preserves instead. I have made it again and doubled the sausce to have enough to put on the rice.

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3 users found this review helpful

Reviewer:

COLE01

Cooking Level: Expert

Home Town: Alexandria, Kentucky, USA

Living In: Cincinnati, Ohio, USA

Reviewed: Feb. 12, 2009

Deliciously tangy, and ridiculously easy recipe. I might double the sauce next time so I have more to drizzle on top of some jasmine rice. I would also try this delicious sauce on top of lightly breaded pan-fried chicken breasts. A lovely dish. Thank you! I just remade it using apricot nectar as directed (I must have just used apricot preserves last time), and I must say I liked it MUCH better with the preserves instead. The nectar flattened the flavor out. Nevertheless, I did double the sauce so I had enough, which I drizzled over jasmine rice boiled in apple juice instead of water, with a crushed cashew garnish.

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3 users found this review helpful

Reviewer:

Hulk

Cooking Level: Intermediate

Home Town: New York, New York, USA

Reviewed: Jul. 28, 2008

Loved this recipe! I used apricot preserves instead of nectar, olive oil and a bit a tumeric. So good! It was so fast, and I had all the ingredients!

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13 users found this review helpful

Reviewer:

Midge

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

Reviewed: Jan. 29, 2008

Made this last night because I had pork chops on hand and wanted to make something to compliment the Indian rice dish I was making. Very tasty, sweet and easy! This was a nice fragrant sauce and would go well with chicken too.

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4 users found this review helpful