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Pork Chops with Brandied Cherry Sauce and Zucchini with Walnuts Recipe

Pork Chops with Brandied Cherry Sauce and Zucchini with Walnuts

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Average Rating:

Total Reviews: 44

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  • on July 15, 2012

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    This was great! I used fresh cherries, 1 cup whole with the sugar, and lime basil because I didn't have mint. My husband and I often start with a protein then look for a recipe with what's on hand. We put the walnuts on top of the cherry sauce and it was better then on the zuch. Zucchini was just ok. Needed more flavor.

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  • on July 19, 2011

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    very tasty! I used cherry preserve and came up GREAT !!!!
    thank you rachel

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  • on May 18, 2010

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    I liked this recipe... only thing i wish to note is i used pie-filling cherries with sauce because I too couldn't find the recommended cherries. I rinsed them off and it worked great. I would not stray from the dark cherry recommendation though. I used regular red cherry and not the dark making it sweeter then it should have been. BUT the taste of cherries with the mint was fabulous! well done!

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  • on January 25, 2009

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    Great flavor, very unique...sure to impress!

    TIPS:

    Couldn't find the cherries as stated in the recipe. Used pie-filling cherries with sauce (unfortunately not in their own juices, but the RINSE (make sure to rinse well made these just right.

    When making more chops, be sure to increase the oven time. Also take to cook longer when chops have bone-in. Add 10 min, check if done...add 10 more min if needed. I made 8 bone in cops and needed 30 min total cook time, as my chops were semi-stacked in the pan.

    Fresh mint is the only way to go. Have to believe that those who didn't "care for the flavors" in prior reviews must have short-cut or substituted ingredients. Stick to the recipe and you'll enjoy!

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  • on January 15, 2008

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    This was decent, but not amazing. The flavors just weren't my cup of tea.

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  • on March 10, 2007

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    I just loved this recipe. Love that cherry sauce! YUM.

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  • on January 14, 2007

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    I've made this meal for several guests on 3 different occasions including a 20 person Mother day luncheon. It was a hi att all 3 events!!! Great appeal with the mint and so easy to make. This dinner make me look like a star!

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  • on November 23, 2006

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    Yum - I have made this on several occasions because it is quick and delisious. I use pork tenderloins. I serve the tenderloin sliced on a bed of wild rice pilaf and spoon the cherry brandy sauce over. Very impressive. Love the nutmeg w/ the zuchinni also

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  • on November 13, 2006

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    This is great! Even though I was totally afraid of adding the cherries, I gave this recipe a shot. I don't know where the cherry flavor went, but I didn't taste cherry-ness at all. I don't usually use so many ingredients, so I actually felt like a real chef making this. I am inspired to play more in the kitchen. If the recipes are as easy to follow and as good-tasting as this one, I'll be coming back for more. Definite fan here! And the zucchini was a nice touch. There was green on our plates other than salad- Unbelievable! I admit this was the first zucchini ever purchased in my entire life. Yes, I have lots to try out and learn.

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  • on November 05, 2006

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    My husband saw Rachael cook this and decided he wanted to try making it. This is so good. "We" will definately be making it again and again.

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