I would have given this recipe 5 stars, but my young adult children insisted it should only get 4 because it wasn't spicy enough. They wanted it to seriously burn; I was content with its slow, comfortable warmth. (Next time I will add some cayenne directly to the sauce for them.) No one complained about the overall flavor, though. It's a surprisingly tasty combination! I cooked 6 pork chops so I tripled the sauce recipe. Like some other reviewers, I used raspberry jam instead of strawberry, sauteed the garlic in the skillet (substituting olive oil for the butter), and after browning the chops I poured the sauce into the skillet as a braising liquid and cooked it all for about an hour. (I didn't want to watch it closely while it cooked, so I also added the water with which I rinsed out the sauce pan -- maybe 3/4 of a cup? -- but then thickened the sauce back up with a tablespoon of corn starch at serving time.) Served over brown rice with a tossed salad and fresh melon, this was both a pretty and satisfying meal. This is a keeper for me.
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I would have given this recipe 5 stars, but my young adult children insisted it should only...