I made this for my family's Christmas Eve dinner. I used a shiraz instead of port & red wine vinegar instead of white vinegar. I used Paula Deen's house seasoning to season my chops with & kept the sauce simmering on my stove until I was ready to serve. Then I just added the cornstarch slurry to thicken, poured it over my plated chops & served it w/ Christmas Cinnamon Pears as a starter, Sweet Green Bundles, Mashed Potatoes, the Shiraz & Eggnog Gelatin Mold for dessert. Everyone (from my year old granddaugher to her picky mother) loved this dish...thnaks!
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