These were outstanding. I've made them three times now...one time with more applesauce substituted for oil and the other times used recipe as written. BOTH were moist and delicious. Everyone loved them. Really watch them as they bake. The first time I let them cook too long and the tops were hard (my own fault). In my oven, 15 minutes were enough. Loved these! FYI: I managed to salvage the first over-cooked batch by putting them in a self-seal bag along with an orange that had been cut in half. Orange added moisture and flavor!)

Reviewed On: Dec. 4, 2011

This was so good...the meat just fell off the bone! (I didn't have boneless). I had to make a few changes based on what I did and didn't have on hand. I used 1 C. of brown rice (better glycemic index for my diabetic husband) and 2 C. of beef broth made from a beef base. I didn't have an envelope of onion soup mix so had to do without. Had no water chestnuts either so I doubled the amount of mushrooms. I sprinkled a little seasoned salt while the pork chops were browning. They cooked on low for 6-1/2 hours. The rice turned out very good...brown rice doesn't get mushy as easily. Next time (and there will be one!) I will plan ahead and add the ingredients that I didn't have.

Reviewed On: May 17, 2011

This was a big hit at my house! Out of necessity I had to make some substitutions with what I had on hand. I used olive oil rather than butter (watching cholesterol). I did not have tarragon so I substituted Basil--but this wasn't enough flavor. I added marinated artichoke hearts and since I realized I didn't have lemons or lemon juice, instead I used the liquid drained from the jar of artichoke hearts...that added zing. And because I apparently can't read very well, I used black ollives instead of green! Next time I will use green. I flattened the chicken breasts first which I think made them more tender. I look forward to trying it the way it is supposed to be! But this was good too.

Reviewed On: Feb. 9, 2011