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Sage Pork Chops
SUBMITTED BY:
Tiffany Nixon
PHOTO BY:
LynnInHK
"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."
RECIPE RATING:
Read Reviews
(399)
Review/Rate This Recipe
PREP TIME
30 Min
COOK TIME
1 Hr
READY IN
1 Hr 30 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 teaspoons salt
1 teaspoon dried sage
1 teaspoon ground black pepper
6 center cut bone-in pork chops
2 tablespoons butter
1 cup water
2 cubes beef bouillon
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DIRECTIONS
Combine the salt, sage and black pepper in a small bowl and rub on both sides of the chops. Melt the butter or margarine in a large skillet over medium high heat and saute the chops for 5 minutes per side, or until well browned.
Meanwhile, in a separate small saucepan over high heat, combine the water and the bouillon and stir until bouillon dissolves. Add this to the chops, reduce heat to low, cover and simmer chops for 45 minutes.
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REVIEWS
Reviewed on Sep. 12, 2006 by
BILLGENT
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BILLGENT
Sep. 12, 2006
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!
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18 users found this review helpful
These were really really good. The 3rd time I made them, I used 1 tsp salt instead of two, 1...
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Reviewed on Feb. 27, 2007 by
JuicyLucy
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JuicyLucy
Feb. 27, 2007
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.
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14 users found this review helpful
My family loved these pork chops!! I had no problem with the salt content. Then again, I did...
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Reviewed on Mar. 13, 2006 by
dughr
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dughr
Mar. 13, 2006
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!
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14 users found this review helpful
This is a great way to cook pork chops fork tender. I did a variation on this. I used...
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Reviewed on Dec. 11, 2003 by
Navy_Mommy
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Navy_Mommy
Dec. 11, 2003
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.
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13 users found this review helpful
This was a nice simple way to fix pork chops. They were not what I would call exceptional,...
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Reviewed on Nov. 8, 2005 by Chef Eeyore
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Chef Eeyore
Nov. 8, 2005
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!
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12 users found this review helpful
I used boneless pork chops and omitted the salt and these turned out perfect! They were very...
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Reviewed on Nov. 30, 2006 by Angela
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Angela
Nov. 30, 2006
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.
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7 users found this review helpful
Best and Easiest Pork Chops Ever! Instead of using the bouilion cubes, I just poured a can of...
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Reviewed on May 20, 2003 by
Aspiring Chef Rita
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Aspiring Chef Rita
May 20, 2003
It was good and I will try it again - I only had thin chops so I cut down the cooking time and I used canned beef broth rather than having to play with the water and cubes and it worked out fine. I also followed other viewers suggestions and sauted some onions and mushrooms. Served it with mashed potatoes using the gravy from the chops. Next time I will use thicker chops and I think what I now consider a good recipe might be a great recipe. It's a keeper.
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7 users found this review helpful
It was good and I will try it again - I only had thin chops so I cut down the cooking time and...
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Reviewed on Feb. 14, 2005 by
DELTAQUEEN50
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DELTAQUEEN50
Feb. 14, 2005
These were very tasty. I used beef broth, and I will also be cutting the salt next time. I thickened the broth and added about a cup of light sour cream, which made a great sauce for these very tender pork chops.
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6 users found this review helpful
These were very tasty. I used beef broth, and I will also be cutting the salt next time. I...
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Reviewed on Mar. 19, 2006 by
CURTISLEE
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CURTISLEE
Mar. 19, 2006
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.
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5 users found this review helpful
I used boneless chops and only cooked them for 1/2 hour. Even that was too long. Had it been...
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Reviewed on Jan. 9, 2006 by
dreechrismom
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dreechrismom
Jan. 9, 2006
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!
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5 users found this review helpful
GREAT recipe! I substituted 1 tsp. garlic powder for the 2 tsp. salt, used chicken bouillon...
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