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Sage Pork Chops

Reviewed: May 31, 2011
I have made this recipe at least 20 times and couldn't be more pleased. I have never found a more moist pork chop recipe than this! The tweeks I have made to this recipe over the years of making it include: adding dried thyme to the herbs at the beginning (SO GOOD!), only using 8 ounce thick pork chops, and doubling the liquid.
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Chicken Breasts in a Date, Caper, and Mascarpone Sauce with Couscous

Reviewed: May 31, 2011
I joined All Recipes to review this dish (eventhough I have been using allrecipes.com for years now). Delicious beyond measure! The sweetness was devine and original and perfectly paired with chicken. I made this exactly as directed by the chef and it was beautiful in presentation and very tasty. The reason I didn't give it 5 stars is because of the sweet sauce paired with the couscous. Too much sweetness. It would be better just over chicken with something on the side that is slightly salty like veggies or pasta. I baked the chicken with a little salt, pepper, and olive oil on it and that made the contrast between salty chicken and sweet sauce delicious! Also, for those of you with a thick sauce. The recipe is perfect, but you are letting it sit too long. Make sure it is on medium heat (no more) and just let the cheese melt into it. After it has melted, wait maybe a half a minute to ensure it is hot, then pour it over the dish.
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