Sherry Apple Pork Chops
Chops baked with apples, sugar, cinnamon and last but not least, mon cherie, sherry! Simple, elegant, savoir-fair cooking.
Chops baked with apples, sugar, cinnamon and last but not least, mon cherie, sherry! Simple, elegant, savoir-fair cooking.
I have never come back to write a review the same night I make a recipe, but I had to -- this was INCREDIBLY DELICIOUS! Just used some suggestions from other reviews, 4 apples, doubled br. sugar, cinnamon & butter & last 10 mins. added a 1/4 more of sherry mixed with 2T. corn starch & perfecto! I will make this again & again. Thank you!Read More
Missing that WOW factor I was expecting! More a 3 1/2 star dish!I suggest salt and peppering the chops then searing them over high heat. This allows the flavor to be sealed. I used Granny Smith apples which were way too tart for this dish. My pork chops were very dry, an hour was too long. My apples were mushy and there was too much liquid!Read More
I have never come back to write a review the same night I make a recipe, but I had to -- this was INCREDIBLY DELICIOUS! Just used some suggestions from other reviews, 4 apples, doubled br. sugar, cinnamon & butter & last 10 mins. added a 1/4 more of sherry mixed with 2T. corn starch & perfecto! I will make this again & again. Thank you!
I did something slightly different with this recipe. First, I put salt and pepper on the chops and browned them lightly in my cast iron skillet. I removed them and sauteed my apples in some butter, adding in the brown sugar and cinnamon. Once the sugar was melted, I put the chops back in the skillet and poured about half a cup of apple juice over it all, and placed the skillet in a 350 degree oven for about 30 minutes or so. I added some cornstarch to the liquid about 10 minutes before it was done to thicken the sauce. I added apple juice instead of sherry because I didn't have any and I'm also not too crazy about the flavor of wine or sherry in food. My family really enjoyed it this way, even my picky 6 year old!
very very good comfort food. Following advice I saw in several places, I did marinade the pork for 6 hours in 1 c apple juice, 2 T soy sauce. I did brown the pork first, then cooked the apples in the frying pan I'd cooked the pork in. I used the leftover marinade as part of the sauce--doubled the sauce too. Then poured it all over the chops, cooked for about 45 minutes in the oven. At the end I pulled out the pork and added corn starch mixed with sherry to the pan and cooked a little longer until it thickened. I also made mashed potatoes and put the sauce over the potatoes. It was fabulous. Wonderful meal. Thanks for sharing!
DELICIOUS!! I made this last night doubling the sauce. I used bone-in, 1” thick chops. First I seasoned the chops with garlic salt and pepper, then browned the chops in an oven-proof skillet, added the apples on top (also threw in some dried cranberries), sprinkled with brown sugar and cinnamon, dotted with butter and poured the sherry over all. Covered and baked for 25 minutes. I removed my skillet from the oven, removed the chops and kept them warm, while I thickened the sauce on the cook top with 1 T. of cornstarch and a little water (which made my sauce plenty thick enough). I plated the chops and spooned the sauce over top. My only issue with this recipe is the cooking time of one hour! Way too long, IMHO! Perhaps that’s a personal preference, but even my 25 minutes was a bit too long! Adjust the cooking time and you’ve got a winner!!!
YUM!!! I wasn't too sure about cooking pork chops this way, but they were great! I put everything in my crock pot and just let it cook for about 5 hrs. It was great. We'll be making this one again
I cooked the apples first with extra brown sugar, cinnamon and sherry and added a bit of nutmeg. When the apples were pretty soft, I put them in the bottom of the pan. Then seared the pork chops, added onto the apples and baked for an hour. But the flavors are so amazing. The whole entire pan was eaten. Even my 5 year old ate the chops AND the apples.
The sauce is too liquid, the taste is O.K. Needs a little salt.
I give this a 5 star. It's a family favorite. I make mine with apple pie filling and I top the dish with stuffing. It's simple to make and delicious. There is never any leftovers!
I threw the brown sugar, cinnamon, butter and sherry in the cast iron skillet AFTER I browned the chops to grab those little bits in the bottom of the pan. The sauce seemed thin to me, so I threw in another quarter cup of brown sugar and a couple more healthy pats of butter. The end result was fantastic. Next time, I'd use another apple or two because we were fighting over the apples that were left and there weren't any to go in the foil with the last remaining pork chop and I'd also double the cinnamon.
This was great! My husband hates apple pie so I thought this might be too much for him. He LOVED it!! I used only four 1/2 in chops and kept recipe the same - except cook time was only 35-40 min. I wanted to try out an oven bag I bought, (no mess), and it worked unbelievably well with this! I put chops on bottom as another reviewer suggested and added cornstarch to sherry. Excellent!! I knew I would like it but for my husband, (a cooked apple hater), this recipe is a raving success! Thanks!
EZ prep and makeahead dish! Wonderful Fall recipe...a keeper and sure to be a new tradition! Changes I made: 1) boneless pork chops 2) doubled fruit: fuji apples and asian pears 3) added generous handful of dried cranberries. Note: did NOT double the butter as plenty of liquid from sherry and fruit is produced. Served with wild rice.
These are so, so good - easy to prepare, do their own thing in the oven - and taste amazing. I used windfall apples from my garden, which made it taste all the sweeter! Well worth trying.
Made this last night and YUM!! Didn't have pork chops, so I used pork steak instead. All I had was fuji apples and I didn't bother to peel them. Definitely use the previous advice of removing the pork chops when done, putting the sauce in a pot, and boil with a little cornstarch to thicken. It also intensified the apple flavor. **Instead of cooking sherry, I keep the small single-serving size bottles of Sutter Home wine. You can get them in the 4-pack at any grocery store. That way I don't have to pop open a large bottle for a small amount and risk it going to waste because I don't use it very often. I always have a pack of white and red on hand. :-)
This recipe makes very tasty pork chops. I made it last night and was very happy with how it came out. I only made three pork chops but kept the recipe for the sauce the same and came out with a good amount of sauce. So I think if someone was making six pork chops they would have to near double the sauce. I highly recommend using Granny Smith apples - I have found those are the best apples to cook with. Just a couple of modifications after reading reviews: (1) I did marinate the pork for two hours in a cup of apple juice and two tablespoons of reduced sodium soy sauce; (2) I reduced the sugar just a a touch maybe to about three tablespoons; (3) I peppered and salted the pork chops prior to browning them and I'm glad I did - I recommend doing that; (4) I put the pork chops on the bottom of the baking dish. I also recommend that you check the pork chops every fifteen minutes to push the apple slices that are getting brown to the bottom of the dish to keep them from burning. Delicious delicious flavor!
This is a wonderful meal!! I made last night- Tweaked just a little- Double the brown sugar, cinnamon and butter. Brown the pork chops and salt and pepper them both sides. Baking time -shorten to 35 minutes. In the last 10 minutes remove cover or foil keep chops warm add 1/4 cup sherry mixed with 2 Tblsp of cornstarch to thicken the juices into a gravy, stir well but gently.Add chops back on top of apples and finish baking last 10 minutes. Enjoy juicy tasty pork chops!
I made this in the slow cooker and served over egg noodles YUMMY!! I browned the chops on high, mixed all other ingredients and layered it in the cooker. Chop-apple mix-chop-apple mix etc. I also added 1 c beef stock and omitted the butter. Added a little cornstarch mixed with water at the end and had a BEAUTIFUL gravy. Its a little more mushy in the slow cooker but it was so DELICIOUS!! Just dont mix it at all and the chops will stay together.
A delicious combination of flavors. Did it a bit differently, without changing the concept or flavors. Had a pork tenderloin (1.3#). Cut it in half crosswise and browned the two halves in butter in a big cast-iron skillet. Added the apples (used 3 medium Grannies) and also added about 12 ounces of chunked butternut squash which needed to be used. Added 1 tsp cinnamon and the 1/4c of sugar, but also added about 1 tsp ground ginger. Poured the sherry over and covered fairly loosely with foil. Roasted it about 30 minutes until the temp in the pork was 160. Served over jasmine rice. Wonderful combination of flavors, and easy to do. DH loved it. And the house smelled SO good! Thanks!
made this for dinner tonight. followed the recipe almost to a T. only changed a few VERY minor things. salted the chops before browning them, then deglazed the pan with the sherry before adding it to the pan to go into the oven. covered and baked for about 45 minutes because my chops are thin, didnt want them to dry out. thickened the sauce with cornstarch and poured it over. it was SO freaking good.
Missing that WOW factor I was expecting! More a 3 1/2 star dish!I suggest salt and peppering the chops then searing them over high heat. This allows the flavor to be sealed. I used Granny Smith apples which were way too tart for this dish. My pork chops were very dry, an hour was too long. My apples were mushy and there was too much liquid!
This is a great dish however; be sure to use thicker pork chops or cook a little less time if thinner chops are used or the meat will be dry.
Great Recipe- YUM- thanks! I followed the recipe, then when adding the sherry, also added an equal amount of apple cider and a small splash of real maple syrup. I served with a little orzo with the sauce and a sweet potatoe in the oven. There were no leftover and my husband rated it "Make it again soon!"
Absolutely Delicious! and sooo easy... Just a few adjustments per the reviews and it's a keeper: (1)Add a mixture of 1/4 cup sherry and 2T cornstarch during the last 10 mins ( remove the chops to a warm plate and stir into the apple mixture) and then (2) don't cook quite as long - 35 mins is plenty. I used 4 boneless chops, 2 granny smith apples (nice and tart with the sweet brown sugar) and kept the recipe from there on. I might try it in the future by cooking the sauce in a skillet then preparing the chops separately to maintain the seared crust on the chops. Other than than - kudos for this one!!
I am giving this 4 stars because it had really good flavor. However, I tried making the sauce into gravy like one of the review suggested, but there was not enough liquid and it didn't taste right. I thought the best compliment to this dish would be stuffing. Perhaps next time I will add a little broth and some stuffing and make a casserole out of it.
Absolutely delish! I browned the chops, removed them, then quick-sauteed a thin-sliced large white onion in addition to the apples in the same pan. Added the cinnamon and just a little sugar, then sherry. I put the chops on top and baked 350 for an hour. OMG everyone loved it, even the kids.
My husband, son and I loved this!!! I put all the ingredients in the crock pot, but used a pork roast instead of pork chops and it was WONDERFUL! Nothing left! I served it over rice that I had added some cinnamon, crushed red pepper flakes, salt, pepper, garlic and just a dash of nutmeg. Couldnt ask for a better recipe!
This was truly a great dish! I didn't have any sherry so I used apple cider and mixed garlic powder in it. I had garlic potatoes on the side, tomato slices, it was all a great fall meal!
Use fresh pork chops not frozen
I didn't have any sherry but I had some red wine. Turned out to be really good anyway. Great flavor in the chops. Will have to buy a bottle of sherry for the next and there will be a next time. Nancy
Put everything in crockpot for 6 hrs - It turned out great!
I've made this twice, once with apple pie filling like suggested and th next exactly like the recipe. Loved them both! And will be making this again.
This one is a KEEPER! I agree with those who said to add cornstarch to the sherry to thicken up the liquid to yield more of a sauce. I will make this again, maybe using chicken.
followed recipe to a tee--but the temp inside pork never reached 160 (125...), so we stuck it back in, and it still didn't get that hot, but was clearly cooked through. Ended up being rather dry...BUT, eating a bite of apple with each bite of pork made up for that issue easily. Quite tasty! Will do it again, following marinating advice from previous reviewers. We served with grilled Vidalia onions, BTW, and that was a nice combination with a cold beer.
This made the most delicious and moist pork chops I have ever had! I didnt use sherry but used chicken broth instead and I salt and peppered the chops before I seared them! I will make this recipe many many more times:) Loved it!!
This is quite possibly one of the best things I have ever made off of this site, and I have made quite a few things! I like to buy pork chops when they are cheap, hubby loves them, me not so much, so finding new ways to cook them is something I am always looking to do. I made exactly as instructed except I added some cornstarch mixed with apple cider to the liquid at the end, and also, only cooked for about a half hour or so. The pork was perfect and tender and the apples were so good they could be a dessert. Such a yummy meal. Thank you so much for the recipe.
What a wonderful combination of flavors! My family loved it. Next time I will use more apples than the recipe calls for because everyone requested seconds on the apples.
I made this using thick boneless pork chops that I soaked in a brine for an hour or two beforehand...I seasoned the brine with some of the same flavors as this dish (brown sugar, apples, cinnamon, also some smashed garlic cloves, a bit of thyme). Then followed this recipe...and I had two family members say they were the best pork chops they have ever had. I did also sprinkle some thyme on with the salt and pepper (I had some fresh thyme that day, can you tell?). Out of this world!
Followed the recipe and these turned out fantastic. Hubby loved them and the kiddos too. I did make extra apples to throw in.
I've made this twice now, and it was wonderful both times. Looks very pretty served over cooked spinach which you can mix with the sauce and it will taste delicious! Garnish with the extra apples from the bottom of the pan, and leave the sauce runny so that the pretty browned chops keep looking clean.
My family liked these...I didnt have the dry sherry so i used butterschotch schepps instead and i added caramel and honey butter to the apples before cooking..came out sweet ut good. i will make again
This had a wonderful aroma as it was cooking. I would have rated it 5 stars, except the pork was overdone after an hour. I used nice thick chops, almost an inch thick, and they were dry. There was lots of liquid in the pan, and I covered the pan as directed. The apples had a great flavor and we liked it well enough to do again, so I will test the temperature after 30 minutes. New guidelines for internal temperature for pork are 145.
Very good recipe but I found that the cut of porkchop may make a difference. A butterfly pork chop was a little on the dry side. Perhaps a little less cooking time would help too.
Quite tasty and tender. Had thin chops are less time so browned them, removed from pan, threw the rest of the incredients in, tossed the chops on top, and simmered in the covered pan.
When I saw this I thought.....here's yet another pork chops with apples recipe. Needed an easy pork chop recipe one night and tried it. Wow! fantastic, and I like to think I'm picky, definitely not a "casserole or recipes that involve cans of cream soup" kinda cook. I did cover it in foil, was afraid chops might become dry in the oven that long if not covered. Chops came out tender and the apple mixture was great and surprisingly not too sweet. It's a keeper!
THANK YOU CHRISTY FOR THE WONDERFUL RECIPE. I DID NOT HAVE SHERRY ON HAND, SO SUBSTITUTED 1/2 CAN APPLE JUICE CONCENTRATE WITH A LITTLE BRANDY MIXED IN. WE ALL JUST LOVED IT!!
I made this dish for my mom when she came in town, and it was a hit. Watch the cooking time, I had thinner chops and they were a little overdone after 30 minutes. Delicious flavor!!
Sinfully delicious! Scaled for 2. Used 2 thick boneless chops browned chops in oven-proof skillet; added 2 sliced apples on top; doubled brown sugar, cinnamon & sprinkled on top, dot w/butter; substituted chick broth for sherry (didn't have on hand) & poured over all. Covered & baked 20 min. Removed chops & kept warm, thickened sauce w/1 Tsp. of cornstarch & chick broth. Next time will definitely use sherry! Hubby couldn't stop raving or eating this wonderful dish!
Wonderful flavor, and the house smelled fantastic while cooking. Only problem was, my pork chops were tough. Not really sure why...no biggy will make again.
This was very good! I used 10 small, 1/2" thick boneless chops and an oven bag, as another reviewer recommended. The chops took considerably less than 1 hr to cook. I did think it was a little sweet, and lacking in saltiness or "umami"-- next time, will probably reduce some of the juices with a chicken bouillon cube just to make the gravy a little more savory. Still, great recipe!
These were very good! I didn't have any sherry so I used red wine instead, but otherwise I changed nothing. I think next time I want to try them with sherry and do them in the slow cooker like some of the other reviewers have done. It is a very good recipe as written!!
THis was fantastic, such great flavors that rolled right into each other. I used a can of apple filling and then cut up another three apples into slices. It says salt and pepper to taste but I think just a hint of salt is all you need otherwise it conflicts with the apple. I make these again and again.
I also used apple pie filling & pork stuffing. Think 40 minutes is long enough to bake. Hubby took 1 bite & and said it was great & gave me that greatful look that says I can cook as good as Mom.
I had no sherry so used port instesd. Tasted great. I used an apple slcer to speed up the cutting so everthing was really speedy
Followed recipe as written except seasoned pork chops with salt and pep, sprinkled nutmeg on top of apples, deglazed pan with 2 Tbsp of sherry, and last 10 mins I added 1 Tbsp of cornstarch with 1/4 cup sherry to thicken sauce. Ooowhee good!
This recipe was good; I didn't have sherry so I used white wine. It only took about 40 minutes to bake; I used thin boned chops. The kids liked it, although skeptical at first. My fussiest eater went back for seconds! Definately a keeper!
this was good. used apple wine instead of sherry. easy peasy dinner for a weeknight. used a thick cut chop on the bone. done is about 35 - 40 mins in the oven. thanks for the post christyj!
This is great! I also grill the chops and use the apples on them after they come off of the grill.
The pork chops were very dry, so an hour was too long. And the apples were very mushy - there was too much liquid! As I took it out of the oven I considered pouring off the extra liquid, then decided to move the pork and "apple stew" into a bowl with and served it with ladle. Not exactly what I had in mind, and unfortunately I did not read the reviews which would have helped with this problem a lot.
I tried to cut this in half,cooking for 2 now.The broth or gravy whatever you want to call it,was a little to thin for my liking.apples were good,it all went well together
Awesome! Besides adding a little extra sherry towards the end w/cornstarch, I might have been a little stingy w/the brn sugar since i was eyeballing it, but that's ok since i was hoping for an even balance w/sweet & savory...This was a kick(ur taste)buds concept/recipe! Thanks for a great idea!
Definitely thicken the sauce with cornstarch. I also doubled the brown sugar and used a tsp of cinnamon. Those were the changes I made to the recipe --- we loved it.
This was a really great recipe. After reading the other reviews though I would add more apples because they are a wonderful treat. They can be used as a desert with the meal also. I also found the sauce to thin after baking the pork chops and added cornstarch to the sauce and apples. Next time I might branch out and added different kinds of fruit.
Very ordinary. Nothing special about this recipe. I did make it with apple juice and not Sherry. Won't make again
very sweet for me. cut sugar like in 1/2. next time i'll only brown chops on one side, they'll cook through in baking
I did the recipe as directed, except that i put them in the slow cooker as someone else suggested. After five hours, they were hard dry tasteless lumps. So .. word to the wise: avoid the slow cooker with these.
We just loved this recipe! It turned out perfect! The only additions I made was I added some Apple Pie spice and some apple cider. I served it with steamed broccoli and white rice! Thank you!
Awesome! I might omit butter next time, and definitely use 4 or 5 apples.
This is an extremely good mix of flavors . I used all ingredients mentioned and measured out by eye to a consistency and taste that I liked.
REALLY GOOD! I flavored the pork chops before browning with salt, pepper, onion and garlic powder. It works just fine with the overall sweetness of the recipe. Definately double the apples, but only add a bit more of the br. sugar and cinn. otherwise TOO sweet. Sauce is perfect..no cornstarch needed in our opinion! **Also- did saute apple mix in drippings (with 1/4 apple juice) before adding to baking dish This was absolutely DELICIOUS!!!!!!
Very Delicious! I used pears as that is what I had and it was amazing. I microwaved the sliced pears one minute to get the juices started before baking. I also put pears on top and bottom to keep in moisture of the pork.I also melted a whole stick of butter and sauce was very creamy.
This recipe surpassed my expectations. I did thicken the sauce afterward by taking a cup of cold apple juice and mixing it with cornstarch and letting the cooked apples w sauce come to a boil with the apple juice concoction. Served it with stuffing on the side; I think can easily be a weeknight dinner regular.
EXCELLANT!! Double apples, brown sugar, AND Cinnamon. Very tender and tasty! Also add in a mixture of water and corn starch to thinken sauce during the last 10 minutes of cooking. My fiance raved about this one. Give it a try!
Awesome recipe. You deserve a blue ribbon for this one. I have made this for many guests and they all cannot believe how fabulous and wonderful the taste is. Hats off to you.
I just made for Easter dinner tonight and it was great. I too, thickened the drippings with cornstarch and water for those who wanted a dark sweet gravy for the mashed potatoes. Fantastic dinner!
YUM! I seasoned the pork chops with salt and pepper before searing and added fennel to the sliced apples, because I don't like my food to be too sweet. When the cops were done, I poured off some of the juices into a saucepan, brought it to a low boil until it was reduced by half, then finished with a little butter. Very good and I will definitely make it again.
I made this for dinner last night, and it was delicious. The only change I made was to use white wine instead of sherry, just because that is what I had. I also drained off some of the juices and used cornstarch to make a sauce for it. Everyone loved it, but I am a big fan of pork with apples, so I loved it most of all. Thanks!
This was FANTASTIC!! I doubled the brown sugar, cinnamon, and butter, but left everything else the same. I added some cornstarch to a bit of sherry and mixed it into the hot juices after the dish had cooked. It was truly divine!
I think that perhaps this just wasn't as flavorful as I had hoped. I followed the recipe exactly but it was just too bland.
Oops, I mistakenly grabbed the bottle of Marsala wine instead of Sherry, so we ended up with “Marsala Apple Pork Chops” instead. It still turned out delicious. I added some chopped pecans over the apples before popping it into the oven. Very nice!
We really enjoyed this and I'll definitely make it again. I made it exactly as written. Thanks for sharing!
The flavors this dish offers are fantastic. . .especially the sherry. I, however, will slow cook this recipe next time to ensure the pork's tenderness. Give this one a try!
Divine!!!!! So good. I didn't want the sherry to be too strong tasting for my 2 year old, so I used half sherry and half apple cider. I also added sage to the pork chops and used white pepper instead of black pepper. I don't think the butter was necessary, although I did add it. So delicious. I will be making this again for sure.
This was OK. I used regular chops, not extra thick ones, and after an hour, they were dry. If I make this again, I will probably start the apple mixture first (adding some cornstarch and more of everything else), and add the chops for the last 30 minutes.
This was very good! The apples went perfect with the sherry. I will make this again. Great compliment to pork.!
This recipe is great. Made this for dinner last night and evereyone enjoyed it. I doubled the amount of apples, cinnamon, and brown sugar. Added corn starch to thicken it up. It was quick, easy, and it turned out fantastic.
I did them in the slow cooker and threw in an extra apple since I had just one left. One poster said not to do em in the slow cooker as they came out hard and dry. I just can't picture how anything coming out of a slow cooker can come out hard and dry if the lid was on tight. The apples did come out overcooked though. Will try again in the regular oven/family did like the flavor.
These were absolutely delicous! I would have given this 5 stars if it weren't for the fact that the stated cook time is WAY too long, despite using extra extra thick chops. I think 40 minutes would have been perfect. I doubled the sugar, cinnamon and butter. The last 10 minutes I added another 1/4 cup of sherry mixed with 2 T cornstarch to thicken the sauce. It was magnificent!
This was great and I even skipped the Sherry. My husband was impressed at how tender the meat was and my daughter was so excited to have baked apples!!! Another plus...the house smelled GREAT!
Very easy. Any white wine can do. I used a white wine made with moscato grapes.
This was really good. The apples were sweet and caramelized and the pork chops where savory and seasoned. I nibbled every last tender bit right off the bone. Super duper!
I was disappointed with this recipe. The cooking time is much too long and the pork chops were very dry. The apples were okay but the liquid did not make any kind of sauce. And there just was not much flavor overall.
Oh this looks so yummy!! I can’t wait to try it.
Made this last night. It was very good. I was using Corningware so browned the chops in the dish stove top, set the chops aside, assembled the dish, put chops back on top and baked. Added some sauteed onions I had in frige and a little garlic. Will make again and thinking of trying Brandy instead of Sherry next time. I made a smaller serving with two chops. Served it with white and wild rice.
added more brown sugar more cinnamon and 3/4 sherry with cornstarch
I wasn't too crazy about these. The pork was cooked perfectly, but the sauce seemed a little bland and still really thin, even after doing the extra sherry/corn starch trick 10 mins before done like another reviewer said. While it wasn't awful, I don't think I will be keeping this one in my box.
This was a wonderful dish! I'm always looking for new ways to cook pork chops. I made a couple of small changes. I wrapped each boneless pork chop in a slightly cooked piece of maple flavored bacon. It gave a very nice presentation. Also, I did not have sherry, but was told port would work and it did. Overall the chops were tender and moist, very flavorful! Thank you!
These were the absolute BEST pork chops I have ever made! Everyone loved them and there is very little prep time involved. I used boneless pork chops as suggested by other reviewers. DELICIOUS!
UNBELIEVEBLE !!! Doubled everything except for Apples and Pork,to have more sauce,and served it with Mashed Potatoes.My 10 year old said I should make this once a week.I used Sheffield Cream Sherry.You will not be disappointed!
Excellent as written! Tender and tasty!
I made this last night. I took one tip from the reviews and I marinaded them in apple juice first. Other than that I followed the recipe and they came out fantastic. We loved them. Yeah, next time I may add a little more salt and tweak to my families taste but this recipe is excellent.