3 Reviews of Hawaiian Appled Pork Chops With Carrots

From: 3KillerBs

On Aug 24, 2007

Quite tasty. Everyone had seconds. But I think the cooking time is excessively long. I shorted it 15-20 minutes because the carrots and onions were done and we didn’t want them mushy. And even so, the boneless loin chops I had were starting to dry out. IMO, it would be a better balance of flavors with less vinegar and more soy sauce.

From: Susie D

On Aug 28, 2007

I left out the apples. (personal preference) I thought the recipe was tasty, but very mild flavor wise. There was plenty of sauce and the pork chops were falling apart tender, andthe vegetables were colorful. I served this on crunchy chow mein noodles. I used an electric skillet to prepare this recipe. Thank you for your RSC entry!

From: ~Rita~

On Aug 24, 2007

I found the pork dry. It would have been nice to brine it first. Recipe didn`t state how much oil so I browned in 1 tablespoon oil)and remove and keep the pork under foil while making the veggies and sauce. The sauce was very watery and I did end up adding 1 heaping tablespoon of cornstarch to the liquid to thicken slightly and to glaze. I did use 1 pound pork / 4 boneless chops. I did enjoy the tang but found it to sweet even though I added less brown sugar. I think cubes of pork would have been nice in this and served over rice. Thanks.