Pork Chops, Golden Apple and Raisin Sauce, Whole Wheat Pasta Mac-n-Cheddar

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I didn't make the macaroni, but I made the pork chops with the apples, which were very good! I didn't have any apple juice, so I just used water with the apples, and it still tasted good. Pork chops were nice and moist.

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taste like old times.

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I think I did something wrong. I substituted both flour and noodles w/their whole wheat counterparts. Also, used "Milk" that was on hand, which is to say Fat free lactaid mixed w/light cream (2:1 ratio. Not sure which of these made the mixture clumpy and not at all smooth, but the experiment failed.

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I think this is the very first time cooking( non fried pork chops that were tender and juicy! I did not make the mac n cheese but, the chops and apples were delicious. I usually tweak recipes, like adding garlic or something but decided to follow to the tee, again, make it your own way but Rachel's was great! There were a lot of apples left so like others I rewarmed them and put over vanilla ice cream for dessert with added walnuts.

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First of all, I didn't make the pasta and cheddar sauce. I make my macaroni and cheese with an egged béchamel sauce and ground mustard seed. I did make the glazed pork chops which were tasty. My fiancé and I are big mustard (in all forms fans so I knew it would be a hit! I also made the apple sauce which went well with the chops but the left overs went beautifully warmed with some French vanilla ice cream. It was just delish!

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This recipe was a big hit with my family. I did cut the milk down to 1 cup on the Mac and Cheese and used sharp cheddar instead of white. I was too lazy to go to the store. It was very tasty. I will definitely be making this again. We also had left over apples so we took a previous suggestion and topped them with whipped cream for dessert. My boyfriend loved the pork chops. Delicious!

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WOW, is this a fantastic recipe for a complete dinner!! I read some reviews before I made it, so I cut the milk in the mac and cheese down to 1 1/4 cups. I made the recipe using boneless, skinless chicken breasts(pounded a bit as my family isn't always up for pork. Rachael is right about chicken working just as well as pork for this dinner recipe. Since my husband doesn't care for mustard, I left it out of the glazing step and added only the maple syrup. Fabulous dinner full of flavor!
While we were enjoying this dinner we decided it reminded us of the flavors of a meal of chicken and waffles. Can't wait to try the chicken and apples with raisins over waffles.
This whole meal is definitely a keeper. Way to go Rachael!!!

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I really should have read the reviews before trying to produce the mac and cheese. There must be a typo in the recipe calling for two cups of milk, which is one cup too many! At the point of convergence of the liquid and solids, I was madly running around trying to find as much cheese as I could to thicken the sauce. Unfortunately all I had were a bunch of shredded cheeses, which have a lot of stablilzers in them and, therefore, not friendly melting varieties. When it did melt it made a gloppy gluey mess, that we tried to eat, but ended up throwing away.

I wish the recipe police would be more careful in their rush to publish. I've been a Rachael fan for years - and I don't think Rachael would have made this mistakie in her recipe.

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I absolutely loved this recipe. It was so good that I could not wait to eat the leftovers. I did change the mac and cheese recipe a bit, and it turned out really, really freaking good. I grated some garlic down into the butter before making the roux; put the flour in and then used half milk and half chicken stock to make the sauce; melted about 1/2 cup of parm and about half a pound of havarti cheese in with a sprinkle of nutmeg and seasoned with salt and pepper to taste. I had been getting so bored with my typical chicken rotation, so this was just the thing to get me out of my recipe funk. Delicious.

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I have never a rated recipe and the majority of the ones I make are from food network.com. This is such a great recipe and made me a lover of pork chops. I could never make them before as they were always too dry. A few additions to the recipe, I brined the chops before hand for no more than 2 hours and the apples don't need to be cooked as long as she suggests. Otherwise this is an amazing recipe and a new family favorite. It is a must try!