Although I had to improvise with Feta (mishap with the grocery list), I was thrilled with the result. Used the same amount of traditionl crumbled Feta in lieu of the gorgonzola, browned the pork chops prior to baking them (as others had suggested), and then used a meat thermometor so as not to overcook (160 F). For those that were having issues wth the sauce, I followed another reviewer's suggestion of using the same pan and remaining drippings from the browning of the pork. Also, rather than using the remaining 1/4 c chicken broth as the recipe suggested, I added another tbsp or so of sherry about halfway through, continuously mixing with a whisk, and the sauce reduced beautifully. We served it with a sauteed pepper/onion mix over spinach salad (using the sauce as the dressing) and a wild rice dish leftover from another meal. Ridiculously delicious. We were too hungry to remember the photo, but it was beautiful!
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Although I had to improvise with Feta (mishap with the grocery list), I was thrilled with the...