Reviewed: May 28, 2009

I really don't think I did anything wrong here, just too tart for my taste. Maybe I didn't reduce the vinegar out long enough? However, I have a similar way of cooking mushrooms in this kind of sauce. To give it a more mellow taste, I add 1/2 + 1/2.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

KELLYCLARK22

Cooking Level: Intermediate

Home Town: Lakewood, Washington, USA

Living In: Fircrest, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 17, 2009

I loved this recipe. I used boneless pork chops and a dry white wine as substitutes for what I didnt have. I am sure the sweeter wine would add even more tang to the flavor and a stronger contrast of the vinegar and the sweet. I also added some crushed garlic to the sauce. Very tasty.. Thanks

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

JanW

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 26, 2008

I originally saw this in a Cooking Light magazine and made it for some dinner guests. We're sauce people, so I doubled the sauce and thought that it was just right. It was good, just nothing I'd make a again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ChefCVG

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 8, 2008

Very good! The only thing I would do differently next time is add less pepper. It was too much for my taste. I also didn't have any Port so I used a combination of Sherry and Burgundy. I served it with mashed potatoes and green beans. Hubby said it was great!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

PoisonIvy250

Cooking Level: Intermediate

Living In: Wetumpka, Alabama, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 7, 2008

This was very good. I used onions instead of shallots.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

DG

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 3, 2008

I made this dish for Valentine's Day because I wanted something special...Everyone -from my oldest teen to my pre-teen daughter loved it and asked for more. It is so easy and elegant I plan to make it for company. Note- I actually used half the amount of balsamic and substituted cider vinegar to soften the flavor of the sauce. I also used garlic instead of shallots. Served with green beans tossed with lemon juice and slivered almonds.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Linda

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 26, 2008

Excellent pork dish. I used ruby red port wine as I couldn't find a tawny port at the store; otherwise, I made it exactly as written.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

kbwinson

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 12, 2008

GREAT recipe; made this for friends and family. Just be careful with the pepper-- it's overwhelming and we didn't need as much as the recipe calls for.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

TsukiKarp

Cooking Level: Intermediate

Home Town: Corvallis, Oregon, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 4, 2007

This was a pretty good recipe. I think I needed to reduce my sauce more than I did. I personally find the instructions to "reduce by half" hard to follow. I either get too much (too watery) or too little (too salty.) And I can never get it perfect. It would be easier for me if it told how much sauce you should end up with in the end. Never-the-less, I will make it again because I think it has great potential.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Anjilee

Cooking Level: Intermediate

Home Town: Americus, Kansas, USA

Living In: Pratt, Kansas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 14, 2007

HEAVEN!!! It was delicious. I used cabernet because I had no port. Other than than I followed the recipe using sliced pork tenderloin. Easy & Delicious!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

apedawn

Cooking Level: Intermediate

Living In: D'iberville, Mississippi, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 15, 2007

Great recipe, I didn't have any port wine so I used orange juice instead and it turned out great. Smells and tastes great.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Cereal Killer

Cooking Level: Intermediate

Home Town: Bakersfield, California, USA

Living In: Stockton, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 28, 2006

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!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 28, 2006

This was pretty good, but not outstanding. I don't think I will make this again, but fortunately, it wasn't a total flop.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

mbbdirks

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 26, 2006

Made this for my husband and I for Christmas dinner. We both loved it. A nice balance of sweetness and tartness but not overpowering. My only problem was letting the reduction go a bit too long so we could have used more sauce!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

TraciA

Cooking Level: Intermediate

Home Town: Flint, Michigan, USA

Living In: Minneapolis, Minnesota, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 14, 2006

Excellent! The flavor with the wine and cranberries was delicious. I used porkchops that I cut up into bitesize and that worked out really good.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Reda B

Cooking Level: Intermediate

Living In: Minden, Nevada, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 14, 2006

This dish is excellent! Somehow the flavors combine to make this a festive holiday treat...we had this one over thanksgiving week. I will definately have this one again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Craig

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Fort Myers, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 11, 2006

This was just ok for us and wasn't worth all the effort in preparing it.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

krisfriz

Cooking Level: Intermediate

Home Town: Ormond Beach, Florida, USA

Living In: Maple Valley, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 10, 2006

My family thought this was good and would like it again but they didn't rave about it like they do some of the others we've tried. Thus the 4 stars (I save the 5 star rating for recipes that get "rave reviews.") I wish there were a four and a half star rating because I personally feel it deserves more. It was quick, easy and delicious. I have enough of the sauce ingredients left over that we'll probably have it as a substitute for the usual ham glaze on our ham tomorrow night. I recommend this one! Thank you to the person who shared it!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SUEMYERS67

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 6, 2006

My family rated this in the top 10 of all new recipes I tried out this year. 3 changes: I used a sprig of fresh thyme in stead of dried and I used red wine vinegar. I cooked the cranberries in the chicken broth and left the cup of water out. This saved some time reducing the sauce. I served it with mash & green beans, as suggested by a previous reviewer. Thank you, that was a good idea!

Was this review helpful? [ YES ]
0 users found this review helpful