Reviewed: May 17, 2012

Really good! I used apple juice instead of water, added caraway seeds, 1/4 cup red wine vinegar and some nutmeg.Purple cabbage for color. I will make this again!

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Reviewer:

cookinginprescott

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Cooking Level: Expert

Living In: Prescott, Arizona, USA

Reviewed: Nov. 7, 2011

I thought this was very good, I prepared it as written. I will definitely make again. I think it would also be good with bacon, but I would leave out the salt and worcestershire

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Reviewer:

donna

Cooking Level: Expert

Home Town: Sugar Grove, Illinois, USA

Living In: Geneva, Illinois, USA

Reviewed: Apr. 10, 2011

My apologies, I always use thick cuts of pork, and didn’t specify that in the recipe here. Actually this recipe evolved using pork steaks (sliced pork butt/shoulder roast) which benefit from the longer cooking time.

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Reviewer:

Dan

Reviewed: Feb. 9, 2011

I changed this a bit--browned pork chops, removed from pan, placed wedges of cabbage in pan along with onions and apples, topped with pork chops, covered and let simmer for about 3 hours. During last hour, I sprinkled a package of onion soup mix over all and let simmer more until the soup mix had diffused into the dish. This turned out delicious. I didn't thicken the sauce that was left in the pan--just ended up spooning out the cabbage and pork chops onto plates and throwing the juices that were left away. Thickening the sauce just didn't sound good to me. But the pork chops were extremely tender and whole dish was really delicious. Thanks for an excellent starting recipe.

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Reviewer:

Cookiewoman

Cooking Level: Intermediate

Home Town: Boise, Idaho, USA

Reviewed: Jan. 28, 2011

I agree with the people who have said this recipe is tasteless. I followed it word for word and this meal had no taste. Also, cooking the pork chops for that long just makes them overcooked.

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Reviewer:

yum18

Reviewed: Dec. 9, 2010

Even with the cajun seasoning as recommended it was still too sweet with only one apple. I also made sure to only brown it for a couple minutes on each side. But it did make the meat tender.

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Reviewer:

Lindarinya

Reviewed: Nov. 10, 2010

I love, love, love this recipe! So much so that I am actually commenting on it(this is the 1st time I have commented on allrecipes.com) :) It turned out so yummy. The only thing I changed is I added a bit of brown sugar (1/4tsp) and replaced a bit of Worcestershire for a bit of red wine vinegar.

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Reviewer:

StaceyM980

Reviewed: Nov. 6, 2010

I added cajun seasoning instead of salt and pepper, which made for a really nice sweet-spicy taste. Yum :)

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Reviewer:

deeray82

Cooking Level: Expert

Living In: Davis, California, USA

Reviewed: Oct. 21, 2010

Very Good.

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Reviewer:

jm0513

Cooking Level: Intermediate

Reviewed: Oct. 18, 2010

I used 2 inch cuts from a whole pork tenderloin since that is what I had on hand and dusted each piece on both sides with Cajun seasoning before browning for about five minutes on each side. I also added a little sugar and Mrs. Dash Extra Spicy on top of the cabbage prior to heat reduction for the simmering. Cooking for about 45 minutes was perfect and we found the mixture of flavors to be quite good. I will definitely make again and serve with some nice crusty bread for, as we say in North Carolina, "soppin'" the gravy.

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