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"Awesome. I doubled the marinade and glaze ingredients, and used the oven for a little over an hour at 350 instead of the grill. Juicy, tasty, and NO leftovers. For us, that's unreal. Thanx!"
Sep 23, 2011 on Food.com
"Awesome. And so very easy. I added the BBQ sauce with the rest of the stuff at the beginning and let it simmer to infuse the pork. The hardest part was waiting for it to finish cooking. Thanx!!"
Jun 22, 2011 on Food.com
"EXCELLENT! I've been making ribs for years, but the family all said this was the best one I've ever made. I doubled the recipe and cooked it 'lower and slower'... at about 250 for 4hrs. Fell off the bone and SO tasty. Thanx!"
Feb 8, 2011 on Food.com
"Very filling and super tasty. I used L.Duch's suggestion and made a pseudo-shepherd's pie instead of making the rolls. My wife loved it. Thanks!"
Feb 13, 2010 on Food.com
"I started to make this, and realized I didn't have any pasta. I decided to substitute something I had on hand, and ended up making a Chicken Parmigiana / Cordon Bleu casserole. I put the chicken in the dish first, then topped it with honey ham. Did the rest like you described and it was GREAT! Thanks for the recipe."
Nov 21, 2007 on Food.com
"Oh...Mah...Goodness. It's hard to cook for one, but this dish does the trick. I halved the recipe, and made 8 rolls, ate 1 but wanted another. Froze 7. FANTASTIC recipe! I subbed a can of hot rotel for the plum tomatoes, and it left my mouth tingling. Very, Very, Very Tasty. Thanks for a great recipe that I'll make again. And again. And again. And..."
Jul 20, 2006 on Food.com
"I agree with almost everything Stephdray said. I'm also giving it 4 stars because of the unexpectedly delightful flavor this dish had. But, I also had a problem not knowing the time and temp to bake. I overcooked the pork, which was indeed plain, because the cabbage didn't seem to be done making it tough. Probably should have put the chops on bott..."
Jul 13, 2006 on Food.com