Obviously some ingredients are missing here. What jelly and how much, same for the Cavaldos. Someone needs to proof read these things before publication. This recipe sounds like it would be delicious if we had all the ingredients.
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Ann1943 Posted: 01/15/11
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Chaser2 Posted: 03/06/11
Where is the glaze recipe?
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Palkscancook Posted: 05/21/11
Not sure what happened with the first two reviews. Glaze recipe is right there. These chops are delicious! Salty, but very tasty; I could not get the 1/2 cup of salt to dissolve in the 12 oz. of hard cider. I just looked up brining pork; my reference said 1-1/2 cups of kosher salt/gallon of liquid and to brine for at least 3-4 hours. I will use 1/4 cup or less next time, and let them sit longer. My family loved them.
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