AUGUST 31, 2008 - Super easy!! Once everything was in the baking dish I stuck it in the oven and did other things for an hour. Like a lot of the other reviews I did make a couple SLIGHT changes... nothing major. I deglazed the pan with the apple juice since there were so many nice brown bits from the pork. I didn't want to see them burn up while the onions cooked. THEN I added the onions. AFTER the onions, I slowly stirred in a couple tablespoons of the left-over flour to thicken the sauce. Other than that I kept everything else the same. Everyone LOVED it - even the kids! VERY TENDER! Served it with some freshly mashed Yukon Gold Potatoes and steamed julienned carrots. July 9, 2009 - made it again with same great reactions from family... my 13 yr old daughter even posted a comment about it on her facebook page!! Now that's GOOD!!

Having a garden full of fresh swiss chard, I wanted to make something up quickly that would be a great accompanyment to my pork dish. Unfortunately I didn't have any fresh parmesan on hand, so I can't base my review with that included but... it was still GREAT! I also had fresh carrots so diced some of those into the mix. The flavors blended so well - it was mellow and would be a lovely side dish to any summer dinner!

Liked this recipe... but we are lovers of balsamic vinegar. I'm sure I didn't use as much vinegar as called for. I don't measure... but it still turned out great. For added flavor and color I peeled carrots into the pan as the chard cooked down. The contrast of the orange looked pretty on the plate and tasted great! With the rows and rows of swiss chard growing in my garden, I will be sure to use this quick recipe again and again!

Other than over-cooking my potatoes :( this is fabulous!! I think the dressing alone would be a great recipe! Like some other reviews, I added FRESH halved cherry tomatoes (had hundreds to use up). If I had to give one negative critique, it would be that I think there was a TAD too much dressing (I even had more potatoes and beans than recipe called for). So if you're a little short on oil or Balsamic - still go for it!!

SIMPLE! VERSATILE! You can pretty much customize this recipe any way you'd like... chicken, shrimp, veggie only. I used fresh veggies instead of frozen only because I happened to have the time, but I would have no problem using frozen on a busy day. I used half Italian Cooking Creme and half Original since my family isn't big on strong Italian flavors. I also added some freshly grated parmesean cheese for a cheesy undertone.