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Reviewed: Aug. 27, 2008

I did not put any oil in since I wanted to cut out some of the unneccesary calories, and I cooked it with chicken breasts. I also used a bit more marmalade to keep it a bit thicker but the flavors were very nice together. I will definitely keep this sauce combination for future use.

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Reviewer:

camp0433

	Cooking Level: Intermediate Living In: Minneapolis, Minnesota, USA
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Reviewed: Jul. 12, 2008

This was very good! I used chicken breasts instead of pork, and it was delish!

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Reviewer:

Madabo


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Reviewed: Dec. 10, 2007

I made this dish as a special date night dinner for my Hubby before we got married. It was wonderful. I am not generaly a pork fan but I loved these chops. I served with japanese style sesame green beans and it was perfect!! Now that we are married we usually enjoy this dish at least once a month.

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Reviewer:

Leia


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Reviewed: Aug. 30, 2007

I didn't think this recipe had a whole lot of flavor. Maybe I am just not a pork chop kinda guy but just didn't appeal to me.

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Reviewer:

Chris R


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Reviewed: Aug. 23, 2007

Hubby and I both thought this recipe was delicious. However, I added a few things based on personal preference. I seasoned the pork chops with salt, pepper, and garlic powder before browning them. I also doubled the sauce ingredients because I wanted to serve my chops with rice. Doubling the sauce proved to be a good decision, as the pork chops had an ample amount of liquid to simmer in and turned out very tender. I also added a pinch of ginger and a dash of hot pepper sauce to the sauce. Thanks for sharing this terrific recipe. It will be placed in the permanent file tonight!

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