Reviewed: Mar. 26, 2012

I substitute the white vinegar with balsamic vinegar. This recipe is always a favorite when entertaining.

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Reviewer:

ginny

Reviewed: Jan. 20, 2012

would definitely add some heat and maybe sub rosemary for thyme

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Reviewer:

chezlas2

Reviewed: Dec. 16, 2011

The pork was fine but I had to add ingredients to get the flavor up in the sauce. I did not have port so I used red wine. I also added Mango hot sauce and some cranberry horseradish to give it more heat and sweet. Excellent product in the end and gave it a more "chutney" flavor and texture.

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3 users found this review helpful

Reviewer:

ROBINBRADY

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Cooking Level: Expert

Home Town: Plano, Texas, USA

Living In: Meridian, Texas, USA

Reviewed: Sep. 15, 2011

Delicious-a bit sweet, but excellent. Would love to try with some chipotle seasoning next time to balance out the sweet.

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Reviewer:

Rdsxlolo

Cooking Level: Intermediate

Home Town: Eastchester, New York, USA

Living In: Altamonte Springs, Florida, USA

Reviewed: Jun. 19, 2011

VERY awesome! I tweaked it, mincing garlic with the shallots and I used a mixture of lambrusco and red cooking wine. I soaked the shallots and garlic in the Lambrusco and it turned out PHENOMENAL! I highly recommend it!

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Reviewer:

alison.Lindner

Reviewed: May 18, 2011

Delicious as is!

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Reviewer:

jmcdaneld

Cooking Level: Intermediate

Home Town: Lawrence, Kansas, USA

Living In: Ottawa, Kansas, USA

Reviewed: Apr. 18, 2011

Very easy to make! A wonderful recipe for the Fall. I didn't make any adjustments, though my sauce came out thicker than expected, it still tasted fine.

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4 users found this review helpful

Reviewer:

PrityNPunk887

Cooking Level: Beginning

Home Town: Nashua, New Hampshire, USA

Living In: Mineola, New York, USA

Reviewed: Nov. 28, 2010

This was excellent. My husband usually does not like sweeter pork dishes, but the port and vinegar in the sauce does cut the sweetness down. I did find that the sauce was quite acidic so I added a bit of brown sugar to reduce the acidity. The pork was tender and my only suggestion is to make sure that your shallots are really minced, it makes the sauce more smooth.

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Reviewer:

kb1

Reviewed: Jul. 8, 2010

This was very good. My only complaint was that the meat could have simmered with the sauce to absorb more of the flavor. Being on Weight Watchers, I cooked 3 small pork chops and halved the sauce ingredients.

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Reviewer:

KARENKINM

Cooking Level: Intermediate

Home Town: Norristown, Pennsylvania, USA

Living In: Salisbury, Maryland, USA

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.

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