Recipe by Tiffany Nixon
"These chops are so easy to make, but they taste like you've slaved over them for hours! Serve with roasted red potatoes and vegetables, if desired."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
ground black pepper
center cut bone-in pork chops
I used boneless pork chops and omitted the salt and these turned out perfect! They were very juicy and flavorful and they were plenty enough salty from the bouillon alone (I think they would have been much too salty with the extra 2 tsp. salt). At the end of cooking time I removed the chops from the pan and thickened the juices with 3 tablespoons cornstarch mixed with 3 tablespoons cold water and it made a nice, thick, brown gravy that had a very good flavor. I served the chops and gravy with mashed potatoes and broccoli spears. This was a delicious, easy meal that I would definitely make again!
I used boneless chops and only cooked them for 1/2 hour. Even that was too long. Had it been any longer, they would have been inedible. I recommend browning for 3 minutes per side, then cooking on the low setting for 15 or 20 minutes. Check the inside of the meat at that point. 45 minutes cook time seems completely unreasonable, unless the chops are super thick or you prefer them dry as the desert. I did not like the overwhelming sage flavor, which comes across better as a more subtle flavor in most meats, I think. After reading the reviews, I didn't use any salt at first, but then added 1/2 teaspoon or so after tasting. I doubled the water and bouillon mixture because I needed more gravy. I added 2 tablespoons and 1 teaspoon corn starch to thicken the gravy after removing the meat. The gravy was wonderful, but I will not prepare the meat again without reducing the cook times and sage.
This is a great way to cook pork chops fork tender. I did a variation on this. I used rosemary and thyme instead of sage because it was all I had. I also cut out the salt in favor of fresh garlic. I used "Better Than Bouillon" in a jar at most grocery stores, instead of dry cubes because it is more of a beef stock reduction than regular cubes. I also used 1 1/2 inch thick chops and reduced the simmer time down to 30 minutes. Tender tastey and a hit!
These were really really good. The 3rd time I made them, I used 1 tsp salt instead of two, 1 tsp of sage PER chop (i like sage,can ya tell?) beef broth, 4 whole cloves of fresh garlic and I cut up 1 medium yellow onion. I took other users advice and thickend it up with 3 tbs corn starch and 3 tbs cold water. Came out awesome! Thanks!
Edit* After going back after several months and reading reviews after I made this one, I would recommend timing your cooking to the thickness of the chops. It seems the thinner ones will dry out and you might need to cut back on the frying/cooking time, Just a suggestion!
Best and Easiest Pork Chops Ever! Instead of using the bouilion cubes, I just poured a can of beef broth (reduced sodium) over the chops. I had 3 boneless and sauteed them for 5 min per side then added the broth and simmered for 25 minutes. Added 3 TB cornstarch and 3 TB water mix to broth after removing pork chops. Made the best gravy ever. Will make this a stable in our home.
My family loved these pork chops!! I had no problem with the salt content. Then again, I did use really thick pork chops. However, if you would like to change the amount of salt. You can buy low sodium boullion. I will definitely be making this again.
GREAT recipe! I substituted 1 tsp. garlic powder for the 2 tsp. salt, used chicken bouillon because I didn't have beef, and used Smart Balance instead of regular butter/margarine. Came out delicious! I made the gravy with
cornstarch and water and it was the icing on the cake! My husband and my 4-year-old practically inhaled it! This recipe is definitely a keeper! Thanks Tiffany!
This was a nice simple way to fix pork chops. They were not what I would call exceptional, but they were good. Cutting back on the salt is a must. I only used 1/4 t. in the rub and used low sodium chicken broth for the sauce. I thought that made the salt content perfect. I also used a little cornstarch and water to thicken the sauce. It was good over garlic mashed potatoes.
The sage did add a little extra flavor to both the meat and sauce. Next time I will try adding some onions to the sauce.
* Percent Daily Values are based on a 2,000 calorie diet.
Sage Pork Chops
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 70
Get cute n’ creepy recipes to feed all your little monsters.
It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.
All the game-day eats you need to crush the tailgate competition.
Learn how to make delicious pork chops with sweet potatoes and sauteed apples.
See how to make a quick brine for juicy, juicy pork chops.
See how to make a classic pan-fried pork chop dish in three easy steps.