Reviewed: Oct. 24, 2005

Good, easy recipe. I substituted Perdue chicken cutlets (or the Perdue fresh chicken tenderloins) instead of the pork & the recipe worked just as well. If u don't like the strong taste of the kalamata olives, cut back on these just a little.

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Reviewer:

PMCKAY1717

Cooking Level: Expert

Home Town: Clinton, New Jersey, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Oct. 12, 2005

This was delicious. The meat was so tender. The next day I took leftovers to work for lunch, all I had was a plastic fork and i was fine. I will definitely make this one again.

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Reviewer:

getvampd

Cooking Level: Expert

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Reviewed: Sep. 5, 2005

Loved this recipe. I actually didn't even use the sauce! The pork alone was so tender and yummy, the sauce just took away from it! While cooking the pork I placed a heavy cast iron pan on top and i think it made for a more even cooking experience. I also added a little paprika to the flour for a little added flavor! Will deffinately make this again, just without the sauce!

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AARNOL01

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Reviewed: Feb. 4, 2005

I have made this twice in two weeks because my husband loved it so much the first time. Great recipe! The olives are very strong, so if you don't love them as much as we do, you might want to cut those down a little.

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