After reading the previous reviews, I decided to add a tablespoon of flour to the sauce and cook it on medium-low heat for about 10-12 minutes, stirring frequenlty once it boiled. It thickened up perfectly! I also doubled the sauce, put 1/2 on the pork while it cooked, and used the other half at serving time. It tasted INCREDIBLE!
Lovely recipe. I made a few technical changes. Firstly in order for the sauce to infuse the meat better I added the sauce and the apples to the chops from the outset and cooked for 30 minutes covered, then 30 minutes uncovered. I then plated up the chops and pureed the sauce so it was thick and poured over. Will definitely do again. Thanks!
All in all a good recipe. I followed the directions, but I'm not sure it came out the way it was supposed to. The liquid mixture was not enough to cover the pork and apples both, so the apples were really infused with the flavors from the pork and the sauce, but the pork was not infused with the flavors from the apples and the sauce. I thought maybe it would work better if the pork were on the bottom, where it would be in the sauce, with the apples on top, so during the last 15 minutes of cooking, I switched them around. The pork was tender, and there was a very subtle sweetness and flavor to the chops, but not as much as I would have liked. Also, is the sauce supposed to thicken? It stayed very thin and runny. Like I said, though, all in all a good recipe. Very easy to make. I'll probably use it again, but maybe do a little something different to help the flavors infuse the pork a little more.
Very unique and tasty!
Very good recipe for pork chops. I tried it for some variety as this is much different than pok chops I have made in the past. Easy to make, directions were simple to follow.
Excellent pork chop recipe! I used regular bone-in chops with Braeburn apples. The time was perfect and the apples, I thought, tasted great with the chops. This one's a keeper. Thanks!
Excellent. I used thick, cut boneless, pork loin chops. Left the peel on the apples and used a mixture of fuji and granny smith. The granny smith added a nice tartness. Makes a very elegant dish. Thanks for taking the time to post this wonderful recipe.