My vegetable hating son requests this all the time. I use asian style noodles. YUM!!

My whole family enjoyed this dish as is, my kids like it so I'm happy. Tonight I am making it again and will probably tweak it a touch to give it a little more kick. I nstead of basting I turn the chicken every twenty minutes or so to get a good, all over glaze.

If I could give this meal 10 STARS I would!! After we enjoyed this for dinner last night my husband said that we should have this every week, because it is so addictive. I use coarse sea salt and it worked fine. One of the best reipes I have found on this site. (And I have found quite a few keepers here) Just make sure you have extra napkins on the table. I think I'll go heat up some of last night's left overs for lunch and I am not usually a left over eater.

I LOVED THIS DISH!! So did my husband, 5 year old & 2 year old. I did modify a few things. I sauteed the onions and then browned the chops in the same pan w/ the oinions still in it. Then I braised the chops w/ onions in about a cup of chicken broth for maybe 30 minutes. I removed the chops and reduced the chicken broth by about half. Then I added the tomatoes, vinegar and spices. Topped w/ feta and the house feel silent while we devoured our dinner. I am going to try this w/ chicken next time. And then make it again, and again and again!!!

I LOVE THIS DISH!! And so does everyone else I've served it to. The only thing I changed was the order of the layers, I didn't like the meat sauce mixture on top.

YUMMY!! Kids LOVED it!! Here are the two secrets to make this. 1- a quick boil of the corn syrup mixture, 30 seconds is best. 2- spray your hands with no stick spray to keep the mixture from sticking. Enjoy!!

My entire family ate this up!! My 4 & 2 year old cleaned their plates. I used 6 chicken legs, about 1&1/2 lbs, and had the right amount of sauce to just about cover the chicken. I baked at 400 and turned every 25 minutes three times and the sauce nicly glazed the chicken. Based on other reviews I halved the butter. I put two large potatoes in the oven to bake at the same time as the chicken and dinner couldn't have been easier to prepare. I think next time, and there will be many next times, I will line my pan with renolds release to make clean up just as easy. I think this would work well on the grill if it was marinated first. THANK YOU GRETCHEN!! For an extra kick try using red curry powder. Very nice!!

I was skeptical and I LOVED IT!! And I already make a mean Mac & Cheese. I really like that you don't have to make bechamel sauce first. My 4 & 7 year old kids loved it too. I did use my stick blender to smooth out the cottage cheese because I didn't want my kids going EEWWW when they saw the curds. There was not one complaint and my son asked for seconds. They didn't even notice that it was different from my regular Mac & Cheese. This will now be my standard Mac & Cheese. THANKS!!

I LOVED this sauce and so did my family. I was looking for a rose sauce and found this. YUM!! The 1st time I made it I had everything on hand except for the vodka so I left that out and it was still excellent. I think I'll make it for dinner tonight! :o)

My whole family devoured this dish. While marinating, it is very scary looking but once it is cooked and on your plate the look is appealing. But the taste is what is best of all and I only marinated for about 3 hours. I can only imagine how good it will taste the next time when I let it sit for a couple more hours. I also thought there was too much marinade, next time I will half the marinade.

EXCELLENT!! Very simple to make and even easier to eat. The first batch is almost gone while the second batch is still cooking. I didn't have and walnuts, so I used raisins instead. I will make these again and again and again!! THANKS WOODY!!

My family requests this often. I use season-all to give it a little flavor boost. And I cut it into bite sized pieces to make it more kid friendly. The vinegar-based sauce is good too.

I LOVE this recipe!!! Excellent flavor. The key is removing the membrane. I use this technique even when I use (rarely) a different recipe.

I LOVE this BBQ suace. No more store bought stuff for me, and it is SO easy to make. I make triple batches so I don't run out. The only modification I make is to cut down on the liquid smoke just a touch but that is a matter of personal preference.

I didn't have dried onion so I diced about half an onion and used that instead. The only other change I made was to add a little minced garlic. Very yummy. I scaled the recipe to 6 servings and was worried that there would not be enough liquid to cook the ribs in. The fat in the ribs rendered down and the ribs ended up all but covered in liquid. I cooked on low for about 6 hours and the ribs were falling apart when we went to eat. My family enjoyed it, a nice change from BBQ ribs. I don't understand the reviewers who added BBQ sauce. Why not just use a BBQ recipe to begin with? I thought there was lots of flavor in this recipe. For a better/stronger maple taste I would suggest using REAL maple syrup. I will use this recipe again for sure!!

Again, the whole family enjoyed a recipe from this site. I will be making this again. I simply browned the chops, I only had thin chops. Than added them to the liquid, which I had pre-warmed in the microwave, in the slow cooker. I also cut the water by about 1 cup and added pineapple juice, as well as using low sodium products. It didn't take too long in the slow cooker, maybe 2&1/2 hours. Next time when I use thick chops I will plan for a longer cook time. YUMMY!!

I could eat this with a spoon, I love it that much. I cook it on a much lower heat for a longer period of time and I am generous with the vanilla as well. A stick blender directly into the pan saves on clean up.

I made a few alterations. Doubled the recipe, using one lb hot italian sausage, one lb mild. Added an extra pepper and used half & half instead of heavy cream. After I had sweated the garlic, onions and peppers, I added the tomatoes and pureed them with a stick blender. (My family likes a smoother sauce.) Because I had blended the veggies, I browned the sausage in a seperate pan. I surprised the heck out of my husband with this dish. He is not a fan of peppers in cream sauce. While I was cooking he was standing over my shoulder saying "don't do it, there will be problems at the dinner table if you do." Meaning that the kids (ages 6&9) wouldn't like it. Well it was a hit. Hubby went back for seconds, with a sheepish look on his face after giving me grief while I was preparing dinner. I'm glad I made a double batch, because now I can pull the extra sauce out of the freezer for a quick week-night dinner.

I used a cast-iron skillet to cook these, and melted the butter in the pan while the oven was preheating instead of adding on top of the chops. I flipped the chops after 30 minutes and recovered. I can't say for sure how much butter I used, but it was less than 1/2 cup. It was wonderful, a nice thick, coating and juicy chops. I'm making then again tonight. YUM!!!

I took the easy way with this recipe. I followed the ingredient list exactly & simply threw everything in the crockpot on high. And I do mean I threw eveything in, no pounding or rolling of the chicken. (I did par-cook the bacon) Then walked away for a few hours. When I came back I had a great entree. I served it over pasta and my whole family loved it. Later that evening when I asked my husband what he wanted for dinner the next night, he said he didn't care but that he hoped that it was as good as this recipe was. I will be making this again. Thanks Anna.