Reviewed: Feb. 11, 2008

Made these for my husband, and wow were they good. The sauce was a little thin so I ended up adding a little more jam. My advice would be to make all your side items and the sauce first, because the porck chops literally take 4-5 minutes to cook. The seasoning was excellent, I even enjoyed and I dont really care for pork chops. Thanks

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newmom

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Reviewed: Feb. 9, 2008

Yummy! Like some other reviewers, I used balsamic vinegar and blackberry jam because that's all I had. It was excellent. We had it with garlic mashed potatoes and fresh baked asparagus. The sauce went well with everything. Definitely will make again!

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WHITEYBEAR

Cooking Level: Intermediate

Home Town: Boise, Idaho, USA

Living In: San Antonio, Texas, USA

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Reviewed: Feb. 6, 2008

Excellent way to cook pork chops! I cooked it exactly to the recipe and it turned out excellent! Only thing I would advise for others is to make sure you don't boil the sauce too long ... there's not that much OJ/wine in the recipe, so it'll evaporate if you don't watch it. This was my mistake, but all else aside, great recipe! Husband approved! Thank you!

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Sina85

Cooking Level: Intermediate

Living In: El Paso, Texas, USA

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Reviewed: Feb. 2, 2008

I followed the recipe exactly. The sauce is amazing, it will thicken as it cools. I would like to try it next with a tenderloin, not sure it I'll fry it whole or slice it. I will definately make it again with the pork chops.

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SWIFTEE

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Reviewed: Feb. 1, 2008

Very tasty. If you are using thick cut chops I would recommend putting the lid on while you are browning, mine didn't cook all the through, so I had to zap them in the micro (family was at the table, pounding forks!). They still turned out tender and juicy though. The sauce was excellent, as well as the seasoning.

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DHILLY

Cooking Level: Expert

Living In: Kirkland, Washington, USA

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Reviewed: Jan. 30, 2008

This is great! I used frozen raspberries, apricot jam, and a little chicken broth for the sauce, cuz thats what I had. Worked beautifully - thanks for the recipe!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Jan. 28, 2008

I just made this and it was wonderful. As others mentioned, I used blackberry jam (sugar free) and red wine vinegar. The chops smelled wonderful as the browned and the sauce is a incredible compliment to the pork.

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R. MacDonald

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Reviewed: Jan. 27, 2008

MMMMMM.... yummy, I like finding different ways to do pork chops! Will definitely make this again.

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Diana

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Reviewed: Jan. 27, 2008

"Wow!" is what I have to say whenever I make this dish for my hubby and me. I've taken previous posters' advice and added brown sugar and about 2 tablespoons of butter to the sauce. I also make the sauce in a separate saucepan from the pork so that it has time to cool and thicken while the pork cooks. I add a touch of balsamic vinegar as well as the white wine vinegar. I found that adding some cran-raspberry juice also helps bring out the flavoring. Hubby loves this so much that I never have leftovers and he devours everything on his first and second helpings before I'm even halfway done with mine!

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kelcath33

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Reviewed: Jan. 23, 2008

Absolutely wonderful! Easy to prepare and tasted like a fancy restaurant dish. I subbed Red Wine vinegar in place of the white and it worked fine. I will definitely make this again. And again.

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Justme222

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Reviewed: Jan. 19, 2008

Edible but not spectacular. Raspberry sauce is weird. I prefer baked pork chops better than fried.

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Melissa G C

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Reviewed: Jan. 18, 2008

The sauce was deliciously sweet and sour and complemented the pork beautifully. I had to prepare this in advance and left the pork chops in the sauce for a few hours - then just heated and served. I used balsamic (as recommended by some reviewers); delicious but it spoils the colour - will try cider vinegar next time.

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ANNALIE

Cooking Level: Intermediate

Living In: Sydney, New South Wales, Australia

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Reviewed: Jan. 18, 2008

This recipe was excellent! I used balsamic vinegar instead of the white wine vinegar...the flavour was amazing and it is so very simple to make.

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JOODLEBUG

Cooking Level: Expert

Home Town: Timmins, Ontario, Canada

Living In: London, Ontario, Canada

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Reviewed: Jan. 16, 2008

Raspberry Sauce caught my eye. I thought just maybe my brother in-law would eat this. He eats meat, potatoes and corn only! However, he likes raspberry jam. I made it but doubled the sauce. When we had finished he said "The sauce was excellent and yes he would eat it again! WOW!!! That is a high compliment from one finicky eater.

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Susie2007

Cooking Level: Beginning

Home Town: Clintonville, Wisconsin, USA

Living In: Prairie Du Sac, Wisconsin, USA

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Reviewed: Jan. 16, 2008

Wow! - One of my rare '5' ratings - mostly because of the exceptionally flavourful sauce. Used thick chops bone-in, (practically 1/2 price of boneless) and raspberry jam with seeds as I've never found a seedless jam. Will definitely do again!

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Ron

Cooking Level: Intermediate

Living In: Saint-Lazare, Quebec, Canada

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Reviewed: Jan. 15, 2008

My family loved this recipe. Very easy and very tasty.

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Jan

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Reviewed: Jan. 12, 2008

Wow, this is delicious! Family gobbled it up. I substitute the white wine vinegar with balsamic as others had suggested. The sauce thickens a bunch as it cools. Stir 2 to 3 minutes as the recipe says or you will end up with a jelly consistency instead of a sauce.

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DeeD

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Reviewed: Jan. 11, 2008

This is a keeper! Followed the recipe except used blackberry jam and balsamic vinegar. Kids liked it, parents liked it, no leftovers. I did have to cook the pork a little longer in the pan because I used some pretty thick loin chops. Thanks!

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twinkiegal

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Reviewed: Jan. 11, 2008

I really loved this recipe. It's so easy and elegant, my favorite combination! Sooooo delicious! I also added balsamic vinegar and added butter to thicken the sauce and make it glossy and lovely.

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