Delicious, but only after the decision was made to add both sugar and lemon juice to the sauce. The sauce, as it stands alone in the recipe, didn't do it for either myself or my kitchen help. We thought it was glaringly obvious that sugar -- or some other sweetener -- was a must. We even thought that, perhaps, the recipie might have mistakenly omitted this detail. Perhaps our palettes are not "refined" enough for this recipie without a sweetener and we should attempt to adjust accordingly.

Good recipe. Be sure to not overdo the flour mixture in the broth if you are messing with proportions. I used dried apricots and fresh apples, just added them later. Pork turned out excellent.

Looks good to me. I'll try it.

thanks!

It looks like it says to whisk the reserved flour mixture into the stock, and then pour that mixture into the pan.

Where does the chicken stock come in?