"Loved it. Used a light beer for the gravy (what I had) and combined with the bacon and onions, the gravy was delish. Only problem was I had thick boneless chops so even after cooking them properly, they were not as tender and juicy as I would like. But that's the fault of my meat, not the recipe.

Try the apple-onion pickles that Rachel offered a"

"I used a little more butter than called for, and used peeled chopped organic russet potatoes. As a side dish, it was very good - served with pork chops w/bacon and beer gravy, and the pickled apples/onions. Smoked paprika definitely for flavor!"

"Made the apple and onion pickles - used organic gala apples because that is what I had. I could eat this "relish" all by itself (and did, several spoonfuls)! But I also made the pork chops and potatoes that were part of this broadcast. The apple-onion pickles really brought the zing to the chops! It sounded weird, but it tasted super."

"Wow, is this good eats or what! Used a can of organic garbanzos, the juice and zest of one lemon, a good handful of roughly chopped flat leaf parsley, some tahini (sesame butter) in place of the peanut butter cuz I had it, and a light flavored olive oil. No way the store-bought hummus can even come close.

I'd made some pita flatbreads the other"

"Grilling veggies is a great way to add depth of flavor while keeping nutrients intact. This recipe is perfect, especially if you are cooking on a stovetop grill plate. Blanching the broccoli first partially pre-cooks it so that you don't need to blacken it on the grill to get it at the right tenderness. A simple lemon juice / olive oil plus sal"

"Grilling veggies is a great way to add depth of flavor while keeping nutrients intact. This recipe is perfect, especially if you are cooking on a stovetop grill plate. Blanching the broccoli first partially pre-cooks it so that you don't need to blacken it on the grill to get it at the right tenderness. A simple lemon juice / olive oil plus sal"

"I've always found it hard to get all the veggies the right texture when cooking by addition to the same pot. Cooking each veg separately is a terrific way of preserving the unique taste and texture of each one and yet the flavors marry wonderfully in the last 20 minutes. I'm not a big eggplant fan but I grow them in my kitchen garden every year j"

"These fries are awesome - a perfect thin layer of crisp on the outside, beautiful golden brown color, and a soft fluffy potato bite inside. I gave up trying to make fries a while back because they always came out greasy, or soggy, or generally sad. Thanks for teaching this technique - will definitely make again even though the prep and time invo"