The consensus feels the taste is bland and the sauce too watery, but since I had most of the ingredients, I decided to try it with a few modifications. Since its tomato-based, it definitely needs some garlic and onions. Most pizziola sauced and marinara sauces have that so you can't go wrong. My fix so the taste is not bland - add 2 cloves minced garlic and 1/2 cup chopped onion about a minute before the chops are done browning. Also increase spices (I used oregano, fresh parsley and crushed red pepper to the sauce). To fix the watery issue - in lieu of 23-ounces of tomato juice (that is a lot of liquid) I used a 14-ounce can of diced tomatoes and 1/2 cup of tomato sauce to thicken it up. My only other change was I used slightly under the 1/2 cup water recommended since this also contributes to soupy consistency. Other than that, i rate this a "4" and would make again like this!

I love LOVE this recipe! I've made several times and always use meatloaf mix so you also have some ground pork and ground veal with the beef for added flavor. Also I add some finely chopped celery and some chopped celery leaves. Serve over tortellini or cavatelli and this recipe is fantastic!!

I've made this recipe many times and love it. Its so versatile because you can add as much as you like or omit what you dislike. We like it a bit on the hot side so I add some jarred hot pepper slices to give it a little kick, and some italian seasonings (oregano and basil). The juice is so good for dipping your bread into, and I don't even use the chicken stock (as some reviewers suggested) because we have to watch our sodium.

This recipe was not what I was expecting - it didn't taste anything like sweet & sour chicken. It reminded me of an Asian bottle marinade that we use. All you could taste was soy sauce and it wasn't even sweet, or sour for that matter. The color was not appealing either, it was almost black (like soy sauce) when it came out of the oven. Sorry, just didn't care for this receipe.

This was such a cinch to make! Since I'm not a fan of ham, I added about a half pound of fresh cooked shrimp (tails cut off) instead of the ham - big hit with the shrimp!! Also had some leftover cooked asparagus and added that at the end with the shrimp. Also I used the whole pint (2 cups) of whipping cream since I added the asparagus and extra shrimp so it was nice and creamy. Plenty of leftovers too which we enjoyed the next day. Anyway, absolutely delish and look forward to making this recipe again!