Maple Sugar Glazed Pork With Baked Apples and Thyme

From: MarthaStewartWanabe

On Jul 9, 2009

This is a different, tasty way to prepare pork chops. The sweet and savory flavors of this dish compliment one another well. The pork chops turned out juicy and flavorful with a sweet, sticky glaze. We enjoyed eating each bite of pork with a bit of roasted apple as well. We did think the glaze was a bit too sweet for our preference, but overall the dish was beautiful and delicious. Thank you for sharing! (Made for Aus/NZ Recipe Swap #30)

From: NcMysteryShopper

On Sep 2, 2007

This recipe has nice flavors. I had to do step 2 twice. The first time I followed step 2 exactly and the result yielded a very liquid sauce. Since there is no way to make a "thickish paste" to "spread over the tops of the chops" using 1/2 a pint of cider I threw that out and started over. The second attempt I added a couple tablespoons of the cider. After it marinated for 40 minutes, I poured the rest of the 1/2 pint into the pan. The recipe, as I said above, had very nice flavors and everyone liked it but, it was not very attractive as the cider did not allow for the glaze to brown and there was nothing sticky about the sauce (which was the result we really wanted). I was not disappointed, but either I did something very wrong, or the recipe is written wrong or the description is not accurate. I would be happy to try this one again. Good Luck Chef!

From: Baby Kato

On Aug 24, 2007

Like the other reviewers I also had a thin marinade, and my sauce also never reduced. I thought that this was a tasty dish. The pork chops were plump and juicy, with a nice mild flavor, but you couldn't really taste all of the flavors. The sauce was sweet & tart and the apples were tender. I will try this dish again, but will not add as much liquid next time. Good Luck in the contest.

From: SweetSueAl

On Mar 11, 2008

I decided to try something totally different for my style of cooking. I usually bread and fry my pork chops. The only change that I made was to reduce the apple cider to 1/4 cup. My sauce was nice and sticky. I also ensured my chops and apples were thoroughly coated with the sauce. The only issue I had was my apple skins baked really dark. But they also slipped right off and the apple underneath was delicious. I served these with mashed sweet potatoes, which was a wonderful accompaniment to the dish. Thanks for posting, FT...you've expanded my pallate a little. Sue