One word........Outstanding! I did make a few adjustments, but the basic recipe was followed. First off, I didn't (and couldn't) find sriracha sauce. So I made my own. I started with a 10 oz can of diced tomatoes and green chilies. To this, I added a finely chopped jalapeno pepper. I added 1 tbsp of sugar and a little of the cider. I reduced this to about a cup, and let it stew for 24 hours. Wow! Loved it! I marinated my chops over night in this. I browned my chops at a high heat and used the resulting bits included when I cooked the onions. I thought it was a shame to only use the sauce to marinate, so added the remainder with the onions, and added my chops as directed. I also used an entire large sweet onion. I served over white rice. THIS IS A GREAT RECIPE, OBSIDIAN, and I thank you for sharing. Made for Comfort Cafe Snow Queen Chalet Jan 2010.
Wonderful recipe that combines such a great taste of flavors, pork, and a such a great balance on your taste buds you can almost feel them jumping around like a jumping bean. I didn't have "hard" cider, so I improvised by using some full tasting beer mixed with 2 tablespoons of apple cider and went on from there to follow the recipe exactly. The chops were moist and so tasty, especially with the onions that cooked alongside. I love the chili sauce added here to the marinade. So yummy! Served with rice and sliced tomato! Made for *PAC* Fall 2009, adopted as my Pick A Chef Baby.