Comments on: Pork Chops with Apples and Cider Sauce

By: Audrey

Audrey — Thu, 14 Nov 2024 07:49:12 +0000

In reply to cindy. Excellent improvisation, Cindy... Sounds like you nailed it, even with a few necessary changes! So glad you both enjoyed it and hope it becomes part of your fall rotation :)

By: cindy

cindy — Wed, 13 Nov 2024 16:29:44 +0000

Absolutely delicious! Served with a baked sweet potato for a fab Fall meal! And – ready? – I had to use a mix of Pork Chop cuts, Apple Juice and Fage Vanilla Greek yogurt because that is what I had on hand (in lieu of “regular pork chops”, Hard Cider and Creme Fraiche). Had to simmer the sauce a couple minutes longer to get it nice and thick before adding the broth. Soooooo good – hubby says “it’s a keeper”

By: Audrey

Audrey — Sun, 08 Jan 2023 14:01:25 +0000

In reply to Drewd.boy. That is quite the compliement! Thank you so much for the kind words, this recipe truly is wonderful... The addition of sage leaves is an idea I've also had, and am destined to try as well.

By: Drewd.boy

Drewd.boy — Sun, 08 Jan 2023 10:55:36 +0000

Wowser!! Another winner, Audrey – the chops were really tender, juicy and tasty, but it’s the sauce that makes this so special. I added some freshly chopped sage leaves whilst cooking down the sauce and it was absolutely mouth-wateringly delicious. This is a dish to test the resilience of any vegan!

By: Audrey

Audrey — Tue, 08 Nov 2022 16:51:45 +0000

In reply to Isabella. Thanks so much, hope you can enjoy the blog in the meantime.

By: Isabella

Isabella — Tue, 08 Nov 2022 01:50:08 +0000

In reply to Audrey. Much appreciated your reply. I’ll keep looking other recipes. Btw I’m buying your cookbook soon. I have too many cookbooks already on hand and had a hard time justifying one more, but I’m gonna get yours finally!

By: Audrey

Audrey — Sun, 06 Nov 2022 18:30:18 +0000

In reply to Isabella. Hello Isabella. For me, adding cabbage to this dish would absolutely make it a different dish altogether. I'm not entirely sure how it would be incorporated either, as cabbage tends to need quite a bit of time to cook, and this recipe doesn't really give that time. Cabbage is defintely used in France, especially in the east, and I have also seen apple and cabbage combined (cabbage and pork defintely work together). Anyways, a bit scattered with this reply, but I do think it could work, I'm just not entirely sure how, unless you start the cabbage well ahead of time. Unfortunately red cabbage isn't very commonly used (or seen) in France, otherwise I could suggest a few other recipes of mine that use other cabbages.

By: Isabella

Isabella — Sun, 06 Nov 2022 02:53:12 +0000

I have a big red cabbage that I got from my friend. After researching how to make use of it without pickling it, I landed very similar recipes that add cabbage to this dish. Would you be able to suggest how much and when to add it to your recipe, or is it going to make it into a different food and cabbage shouldn’t be added? I’ve seen recipes that seem to be Americanized with all spices and garlic/onion powders with and without bacon. I’m wondering what someone who knows the authentic food would have to say. I would love to hear your opinion! Thank you in advance:)

By: Docmike

Docmike — Mon, 12 Sep 2022 00:33:31 +0000

In reply to Audrey. No thank you. I'll add this makes REALLY good as a left over.

By: Audrey

Audrey — Wed, 07 Sep 2022 08:39:19 +0000

In reply to Docmike. Thank you, Mike. So glad you enjoyed it!