Reviewed: Mar. 26, 2009

Great chops!! The gravy especially made then and mashed potatoes, as recommended, was a perfect side! I could find the apple cider concentrate so I used regular apple cider like MHBMHB recommended and followed her tip on reducing the time, cooked 3 chops for a reduced time of 18 minutes. I used the tbsp butter/flour trick melabee suggested to help thicken the gravy faster, worked very well!!

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Reviewed: Mar. 19, 2009

This was excellent. We wanted to try something different for thanksgiving so we made this for our dinner instead of turkey. I didn't have any sherry on hand so I substituded it for some grape raspberry frozen juice I had at home. I haven't made it with the sherry yet, so I have nothing to compare to, but it was amazing! Everyone loved them and we had nothing left at the end of the night!

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Christhraxelch

Reviewed: Mar. 17, 2009

This was a wonderful recipe but I modified it for the grill. I made up all the ingredients except substituted frozen apple juice for cider and red wine for sherry. I put it all in a bag and added the chops (after poking them a few times with a tenderizer) for an hour or so. I grilled them and then boiled the marinade adding a tablespoon of corn starch mixed with a little wine until thick. I also added salt to taste and served it over the steaks. A nice, sweet sauce on a tender pork steak. All four of the men in my family loved it. I will be making this again.

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Darlene Kay

Cooking Level: Expert

Home Town: Laurens, Iowa, USA

Living In: Ames, Iowa, USA

Reviewed: Mar. 7, 2009

This was good but not great. For me, there is too much out there to try that might be great, so I won't make this again.

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RuthieG

Reviewed: Mar. 4, 2009

Very easy dish to make and the sauce is quite tasty. I took others advice and adjusted the coooking time in the oven so they wouldn't overcook and added thinly sliced apple and onion as the sauce cooked. Definetely will make this again

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MagK

Reviewed: Mar. 2, 2009

I made it exactly as written with the exception of the apple cider. I used apple juice 12 oz. frozen (never found or even saw frozen cider before). The sauce didn't thicken maybe because of the extra juice or the fact it was juice and not cider but who cares, I eat prime rib with au jus and it isn't a thick sauce. I tell you this was a huge hit even without the cider. I just dribbled it on the chops (well, ok...it was so good it ended up as a pool across the chops and potatoes) and it was very very good. I will make this again...I do not plan on changing any part of the recipe (just using juice instead of cider because I can't find cider). Thanks!

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