may bennet wrote:

my family loved it! thank you howie

posted on June 27, 2007 at 8:09 PM

Erna wrote:

I wanted to see whaT TO DO WITH Amaranth, There hasn!t been any mention of the product whatsoever. How come. I know the other recipes of chicken, etc. I wanted to know if you use it in Porridge(Breakfast), Thanx

posted on June 27, 2007 at 11:22 PM

Jacqueline Hampton Kraut wrote:

I am only a "chef" due to this program. The recipe for the apple-coleslaw I found very appealing. Truthfully, I have no idea what a reduction is, so I doubt I will be able to create this dish. In any event, thanks to Tom, Padma, and Gail for the insightful commentaries. I am an expert in my field, but it is definitely not cooking.

posted on June 29, 2007 at 11:01 PM

leeanne wrote:

howie, your right apple sauce is for baby. this looks great. going to try it for the 4th of July. Thanks

posted on July 4, 2007 at 5:35 AM

marsha wrote:

Isn't it juliEnned--not juliAnned?

posted on July 5, 2007 at 10:40 AM

Antoinette wrote:

Am tuned in to Season 3, and am sorry to say I missed the first 2 seasons. But, I am completely mesmerized by Howie. His passion for the culinary arts is pure and I'm fascinated and inspired. He has a no-nonsense approach to this competition, he is minding his own business, and he takes no prisoners when attacked by his competitors. I hope he wins Top Chef, and gets his own cooking show, because I'll be his #1 fan!

posted on July 6, 2007 at 4:18 PM

Frank Korb wrote:

As a fan of the show (seasons 1 and 2 and now 3) I have always wanted to try to "cook like the pros." Tonight was the night. What I originally thought was an incredibly intimidating recipe and list of ingredients turned out to be something that, so long as you can read, you can make. (You also have to know that anise is the same as fennel - thank you to the produce professional at my local grocery). This was a WONDERFUL dinner, even without the apple cider reduction. It takes a lot to please my family with pork chops, but this was a winner. I even had to present the dish to my "judges". The biggest criticism was the plating of the dinner (my 9 year old daughter). "The 3 Apple Fennel salad doesn't look the same as Howie's" (I think he used the fennel leaves to garnish the salad, but hey... whatever. It was wonderfully flavored and the new aroma in the kitchen and taste on our palettes was new and well worth the overnight marinade and hauling the blender out twice. I don't think the blender has ever had anything but ice, tequila and margarita mix, until now! Excellent Job Howie, I am anxious to try another recipe ASAP - it's onto Hung's Flank Steak, Corn and Tomato Asparagus Salad and Melon and Berry Champagne. (Of course, the champagne was originally Joey's but... whatever works... works!). I'm rooting for CJ, Tre and Howie (but Howie - enjoy yourself, smile!).

posted on July 6, 2007 at 8:10 PM

Nancy wrote:

What does Howie mean by blended olive oil?

posted on July 9, 2007 at 9:09 AM

KSW wrote:

The pork marinade exhibited layers of flavors. As the marinade moved across the tongue to the back of the mouth. one experienced sweetness from the fennel to a slight kick from the onion (unfortunately I had to substitue an onion for scallions due to our rural location.) The apple cider reduction was easy to make, and added another layer of sophistication to the plating of the dish and to the pallette. The tartness and sweetness of the apple slaw complimented the tendersnessand savory nature of the pork. This is the perfect recipe for entertaining on a fall evening. Thank you Howie! You stayed true to the pork chops and applesauce flavor profile. As lovers of comfort food, my family appreciated it!

posted on July 12, 2007 at 5:06 PM

Debbi Leighton wrote:

My husband and I had such great success with Dave's Mac and Cheese with truffle at Christmas that we would reccomend it for anyone to try. We are also going to try Howies 3 Apple Salad to enjoy with Pork Ribs this summer. Great recipes, great show.

posted on July 16, 2007 at 10:23 AM

rebec wrote:

I'm curious: is Howie married? involved? single? Let the rest of America lust over Sam, Ilan, and Harold. I'll take the chubby guy with all that passion! MWAH!!!

posted on July 19, 2007 at 9:10 AM

Anthony Porter wrote:

Yes, like last season(2), i was pulling for the all american good lookin, big, strong guy, sam, but this season i am pullin for howie the underestimated average joe. He seems to have what it takes to be a top chef.. Discipline, imagination and concientious of his fellow chefs, ur a good guy howie good luck..!! oh p.s. i am going to deplete a large portion of my next pay check for the ingredients to the fennel crusted chops... so i hope they rock ..ttyl

posted on July 19, 2007 at 12:41 PM

Judy wrote:

I made this dish substituting pork tenderloin instead of the pork chops and I reheated the marinade to use as a sauce instead of the apple cider reduction. It was awesome!

posted on July 19, 2007 at 3:00 PM

Howie wrote:

I know its a great recipe im a great cook

posted on July 25, 2007 at 8:27 PM

laura dennis wrote:

i just love howie and i just watch the show because of him he is my favorite to watch

posted on July 28, 2007 at 9:24 PM

rdjsgirl wrote:

As another reviewer did, I substituted tenderloin for the chops. My family LOVED this dish, it was amazing start to finish! Thanks Howie, keep up the great work!

posted on July 29, 2007 at 4:41 PM

Sheila Metzler wrote:

My husband and I just finished an amazing dinner with Howie's Fennel Crusted Pork Chops! I started at 3:00 and ate at 6 pm with only minor changes. I used pork tenderloin instead of chops, apple juice instead of apple cider, regular extra virgin olive oil instead of 70/30 blended, anise seed instead of star anise (store did not have star along with white grain mustard). I prepared the marinade for the pork 1st and followed with the reduction. This took the longest to reduce but well worth it. During the reduction, I prepared the salad dressing. I browned the fennel crusted tenderloin in my grill pan and followed with oven roasting at 375 until the meat temp was about 155, removed and rested the pork. I halved the recipe as it was for two only! I am sure I'll be making this in the future. To save time, I would probably prepare the marinade and dressing a day ahead. I only wish I took a picture...it was a beautiful plate! Congratulations Howie, on this wonderful lite meal , and aromatic and palate experience. My cooking has just been stepped a notch!

posted on August 2, 2007 at 4:20 PM

Reid Lenz wrote:

Im 20 yrs old and i watch top chef every wed. I thought this dish looked really good and relatively easy so i made it last night for my family. It turned out great and everyone enjoyed it a lot. Thanks Howie. Good Luck with the rest of the contest but im kinda pullin for Casey. Sorry, shes too hott to not root for though.

posted on August 3, 2007 at 2:39 PM

Crystal wrote:

This was a great take on the pork chops and apple sauce! I did like others and used the loin instead of the chops. I also browned the loin in my grill pan and then roasted. I had never made a reduction before and ended up carmalizing it to death, but the taste was great! I'll know better next time. Also, I did not julienne my apples thin enough to really be considered a slaw but it was a nice salad and the flavor was wonderful! Because I have a small child, I added a nice asian rice as a side. It went over really well. Since there are so many ingredients, I'll probably do this again in the future for a dinner party. Thx Howie! Oh, and, can ya tone the attitude down a tad? I don't want you to go home. :(

posted on August 10, 2007 at 5:10 PM

Jan wrote:

Made this last night with pork tenderloin - fantastic recipe! I encrusted the pork with crushed pecans over the marinade and finished the reduction with a little butter (a weakness of mine). Thanks Howie!!

posted on August 15, 2007 at 10:44 AM

Scott wrote:

Made this recipe for the second time last night. Had to make a few substitutions (e.g., red onion for scallions, regular mustard for white mustard) and it still came out excellent. My mother was very impressed, and it's hard to impress her with food. We couldn't get the reduction to fully reduce in time, but it was still great. One thing we noted from the first time to the second time....definitely marinate the chops overnight, it is worth it. Great recipe, definitely a keeper.

posted on August 23, 2007 at 7:39 AM

Tobe wrote:

Howie this dish rocked! Wish you had made it all the way, your food is 100% awesome!! I plan on making this dish, many, many more times.

posted on September 5, 2007 at 11:21 PM

Charlie wrote:

Hey is there anyway we can get nutrition facts for these recipies?

posted on September 10, 2007 at 7:21 PM

izzi wrote:

this was wonderful!! i swear the kitchen looked like a bomb exploded when i was done and it took forever to clean up, but it was worth it! my husband deemed it definitely one of the best things we've made at home.
i'm going to make it again tomorrow, and this time i'm going to make the dressing & marinade today, and prep whatever else i can so that it's not so time consuming!! (the reduction took forever also but that might have been me...). great dinner, thank you Howie!

posted on September 25, 2007 at 10:38 AM

Amber wrote:

I loved Howie and definately rooted for him above all others. I loved his take me as I am attitude with a side of no b.s. His risotto might have been a little heavy for me, but his pork chops with apple cider reduction looked amazing and Im making it this weekend. He also made a ceviche during a quickfire that I would have loved to try. Despite the fact that he wasn't top chef, there's no twisting my arm to get me to eat anywhere he cooks.

posted on October 1, 2007 at 10:10 AM

maggie wrote:

these pork chops look amazing!!!!!!!!! When i saw this episode i thought my mouth was watering when they tasted this dish

posted on October 14, 2007 at 8:01 AM

gretchen wrote:

I made this for my mother's 70th birthday. She adores pork chops and apple sauce. She and my whole family said this was the best pork dish they've ever had, hands down. This weekend I'm making it for my husband's whole family, and helping my 13 year old niece (chef wanna-be) to make it. Will make a fantastic Holiday, candlelight dinner. Very simple to make. Used tenderloin rather than chops. The balance of flavors are sensational. Highly recommend it. It's so incredibly cool to watch such awesome chefs make these dishes on tv, and then turnaround and make the same dish for my own family. Such a rush. And SO much cheaper!!

posted on November 27, 2007 at 7:47 PM

Elise wrote:

Made it this evening for dinner. I used tenderloin instead of pork chops, and apple juice instead of cider, but did everything else the same.

The pork marinated for about 7 hours, and I let the reduction 'reduce' for 5 hours. Everything was delicious, and I recommend making all parts of the recipe (it honestly isn't that much work) because the flavours compliment eachother wonderfully.

Only thing I would say: I reduced the amount of crushed fennel from 4oz to 2oz, because I thought 4oz was a ridiculous amount. It was the perfect quantity for me and my family.

Cheers!

posted on December 23, 2007 at 3:10 PM

Jason wrote:

I made this with chicken chicken breast and beef and its just as good.

posted on March 13, 2008 at 3:01 PM