Carol Lewis:
Very good. I used thinner chops and seared them before baking because I had a hungry husband -the chops got a little over cooked :( So next time, thicker chops (possibly bone-in and maybe some brining), and a slower cook time. I'll also not chop the apples but cut slices and fan them in the pork chops...lastly, the sauce was so good but - dare I say - almost too cheesy. I will most likely use some white wine or maybe water to dilute the sauce. I served it with roasted, crispy, yukon gold potatoes and roasted fennel.
One last little thing - I may cut some fresh thyme or parsley to put on or in the sauce because it's a very blah color once plated.
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Top-Rated Gorgonzola
