Reviewed: Jul. 26, 2008

This recipe was delicious! I've never been impressed with pierogies until I made this. My dinner guests were polish pierogie experts and there weren't any leftovers. I've finally found the perfect and easy pierogie recipe to serve to my parents from Charleston, SC when they visit me in Pennslyvania!!Thank You!!

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optirealmike

	Cooking Level: Expert Home Town: Charleston, South Carolina, USA Living In: Pittsburgh, Pennsylvania, USA
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Reviewed: Jul. 25, 2008

This was so easy and very good! I added two apples just because I love them!

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Amy


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Reviewed: Jun. 12, 2008

Wonderful! Impressed the family with this one. Substituted brown sugar in for white sugar (recommended) Used gnocchi instead of pierogies and that went well, too.

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ST4RVING B4CHELOR

	Cooking Level: Intermediate Home Town: Blackduck, Minnesota, USA
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Reviewed: Mar. 9, 2008

This was great! I sauteed the perogies in olive oil and set them aside. Then I s&p the bone in pork chops and cooked them in evoo and butter. I took out the chops when they where done and then sauteed the onion rings. I used a mixture of brown and white sugar and omitted the apple. I used apple cider vinegar and then tossed the chops and periogies in until they were rewarmed. This was good....MY HUSBAND LOVED IT!

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Jessica

	Cooking Level: Intermediate Living In: Chicago, Illinois, USA
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Reviewed: Feb. 25, 2008

Excellent! I even had a craving for sauerkraut and added it as a side. We'll certainly be keeping this one!

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Shannon S

	Cooking Level: Expert Home Town: Hubbard, Ohio, USA Living In: Chantilly, Virginia, USA
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Reviewed: Dec. 9, 2007

My husband who likes to make fun of my cooking wanted to know at dinner if he was in the right house!! This was delicious.I did fry up the perogies right in the pan with the pork chops and used dried onion and it came out soooo yummy.I also did 4 chops instead.will double the perogies next time too!!

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bunnylennox


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Reviewed: Dec. 5, 2007

I made this using a 1 lb pork loin cut into 3/4 inch slices, a red delicious apple (all I had) and the brown sugar per the other suggestions. Also, I only had cheese pierogies so we made those on the side (boiled to cook then pan fried w/butter) rather than include them in with the pork. Turned out very good! Will probably try it again but this time get the right kind of pierogies and include them in with the sauce.

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Jenelle D

	Cooking Level: Intermediate Home Town: Royal Oak, Michigan, USA Living In: Clarkston, Michigan, USA
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Reviewed: Oct. 15, 2007

This was great just the way the recipe was, but tonight I made it with boneless chicken breasts instead of pork. AMAZING! I let the onions and apples carmelize with the vinegar and sugar (I used splenda)and it was truly delicious!

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LONGISLANDL8Y

	Cooking Level: Intermediate Living In: Centereach, New York, USA
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Reviewed: Sep. 25, 2007

Okay, I gave it 5 stars because it's a good recipe I think. However we really didn't love it. The flavor was a little wierd to me but i'm not a huge fan of sweet meat. My son wouldn't touch it either.

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LoveMy3Boys

	Cooking Level: Intermediate Home Town: Scottsdale, Arizona, USA Living In: Dover, Delaware, USA
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Reviewed: Sep. 20, 2007

Great recipe. I too did as some of the other reviewers and used brown sugar. I also cut back a little on the cider vinegar, but other than that I followed the recipe. Delicious!

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Roaminggirl


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Reviewed: Sep. 16, 2007

This is the best pork chop recipe ever! It was so good and easy to make. I can't wait to have it again. I omitted the apples because my husband dislikes fruit with his meat. I would also cut back on the sugar if you don't care to have it too sweet.

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Tiffany Spring


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Reviewed: Sep. 9, 2007

Surprisingly tasty and easy to make! We would make this again, even for company. Roger (my husband!) loved it and said the apples are the perfect compliment for the tangy sauce. It was delicious... thanks for sharing!

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Sassy Cher


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Reviewed: Aug. 21, 2007

Wow. This was easy and fabulous. Needed twice the butter. But it was excellent.

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CrazySteve


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Reviewed: Aug. 18, 2007

I loved this recipe. I didn't have cider vinegar, so instead used a combination of malt and white vinegar, about half-and-half. Also, used a combo of both brown and white sugar, as others had suggested. The flavour was surprisingly subtle. I'm looking forward to tonight's leftovers!

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Smiley


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Reviewed: Jul. 14, 2007

My family loves both pork chops and pierogies, so this combo was great! The sauce is delicious!!! We really enjoy this meal, thank you:)

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AlliVT


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Reviewed: Jun. 26, 2007

Due to an egg/dairy allergy here I had to make my own pierogies but it was well worth it. The only thing I changed was I used the brown sugar instead of white. It was excellent! We will make again

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Stacey

	Home Town: Mankato, Minnesota, USA Living In: Seattle, Washington, USA
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Reviewed: May 29, 2007

Pretty good. Used brown sugar as suggested and cut the vinager down to 2 tablespoons. Will definately make again and again...

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nicole

	Cooking Level: Intermediate
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