The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Jul. 7, 2009
This is very good but I always have to double the rub. The pork chops are very tender and fall apart.
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Home Town: Saint Peters, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Jun. 24, 2009
I never liked pork chops because they always were too dry but this recipe makes them tender and flavorful. The key is using the bone-in center cut chops and the slow cooking time. I just used beef stock since I didn't have the cubes and didn't find it too salty at all.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Jun. 23, 2009
I used this recipe to make 2 lbs. pork loin roast. I was kind of worried it would be too spicy for kids because the rub was such a dark color. Didn't need to worry. It was great. I added 3 bouillon cubes and no salt because of the comment I read about it being salty. I browned the roast on the stove. Then, cooked it in the crockpot. It was great with baked potatoes and corn on the cob.
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Cooking Level: Expert

Living In: Ravenna, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Jun. 16, 2009
We always have these basic ingredients on hand. So simple, so tasty. Easy to substitute any pork cut or even veal.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
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Reviewed: Jun. 16, 2009
With my modifications, this recipe is definitely worth five stars! I omitted the salt, and added garlic powder. I didn't measure the spices, just put enough to lightly coat the pork chops. I used vegetable oil instead of butter or margarine. I browned both sides, then set them aside on a plate. I used chicken soup base instead of beef bouillon in the water. I also added brown flour, which can be used to make gravy. Mixed it all together and added it to some sautéed, diced onions. It tasted a little floury so I added more water, Worcestershire sauce, grainy Dijon mustard and onion powder to boost the taste. I cooked this until thickened, then added it to the pork chops and let cook about five minutes longer until done. I like my pork with a tinge of pink in the middle. Served with homemade seasoned potato chips and a green salad. I used the excess gravy to dress it. This is definitely getting added to my recipe rotation!
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Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Jun. 15, 2009
Great pork chop recipe. I love the simplicity of it but the great flavor that results.
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Cooking Level: Expert

Living In: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Jun. 3, 2009
The flavor of this is divine. What an incredible and unexpected combination! But reduce the salt. Either use less salt on the rub or use low sodium broth. Way too salty. Will make again and again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: May 25, 2009
I tried this recipe last night. It was great with the other suggested changes. I substituted 2tsp. of garlic instead of salt. I did not have beef bouillon cubes so I used low sodium chicken broth instead. I also rubbed kosher salt on my chops before rubbing on the sage mixture.I also had to add some flour to thicken up the gravy. My husband loved it. Thanks for all the helpful suggestions. This is a keeper. M. Baker
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: May 7, 2009
Delicious! My boyfriend actually made it, but I think he floowed the directions exactly and it was amazing! We served it with swiss chard and perrogies.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: May 4, 2009
Wow wow wow. I don't even like pork chops but I liked this recipe. I made it for some family and everyone raved. Very moist and flavorful.
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Cooking Level: Intermediate

Home Town: Clarkston, Michigan, USA
Living In: Minot, North Dakota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Apr. 24, 2009
These turned out nice and tender. Followed the recipe then was worried about them being to salty so when they were simmering I added more water and they turned out just fine. Also added some fresh mushrooms to the sauce. Will make these again!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Apr. 21, 2009
These were great! I was looking for a change from the same ole' and this was it. I just reduced tha salt a bit and added 1 t. garlic powder like other reviews had suggested. Will keep this one on the books! Thanks for sharing
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Cooking Level: Intermediate

Home Town: Bonner Springs, Kansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Apr. 15, 2009
We normally don't eat pork chops but couldn't resist the sale. We loved this recipe for its taste and simplicity! We will add pork chops to our monthly rotation! Thanks for a great recipe!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: Apr. 14, 2009
Lots of flavor, easy to make, smells wonderful while cooking - reading other reviewers suggestions, I added in some garlic, halved the salt, used rosemary instead of sage and added the cornstarch to the beef broth. I will definitely make this again but next time will not add any salt (the beef boullion more than makes up for it) and possibly add some onion and mushrooms, too!
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Cooking Level: Intermediate

Home Town: Latrobe, Pennsylvania, USA
Living In: Irwin, Pennsylvania, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.44 star rating.
Reviewed: Apr. 9, 2009
I'm surprised by all the rave reviews for this recipe because my chops turned out surprisingly dry and tough. We drowned them in the au jus from the pan, which helped. Excellent flavor, though. I doubt that I'll make this again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Apr. 1, 2009
I love this recipe! I'm a huge sage fan. It's great as is, but I always use boneless chops. I also have made variations including simmering the chops in boullion with sliced onions and sauerkraut. Sometimes start out the butter with sauteed chopped onions and/or or garlic. Always yummy and so simple!
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Cooking Level: Intermediate

Home Town: Davis, California, USA
Living In: Salt Lake City, Utah, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: Mar. 31, 2009
Very good! Everyone cleaned their plates!! I did only put 1tsp of salt in, and cooked in olive oil instead of butter.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: Mar. 31, 2009
Good recipe that I want to try again. I used 1" boneless chops, and the original cooking time was too long: even though they tasted good (I cut the salt by half), they were way too dry. Maybe the longer cooking time might be required of bone-in chops? So, next time I try this recipe (and I plan to), I'll do as some have suggested: 2-3 minutes browning per side and 25 minute cooking time. I might also add some fresh garlic to the rub since it goes so well with pork.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.44 star rating.
Reviewed: Mar. 31, 2009
WHOA SALTY!!! These are only get a '3' because they were WAY TOO SALTY! Even my husband, who loves his salt said they were. I followed the recipe exactly as written. With that said, I will probably make these again because underneath all that salt we could taste potential. Next time I will make with less salt & add some garlic.
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Cooking Level: Intermediate

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The reviewer gave this recipe 1 stars. This recipe averages a 4.44 star rating.
Reviewed: Mar. 17, 2009
Not a good recipe at all! It's much, much, much to salty as written, and the sage flavor overwhelms the taste of the meat. My pork chops were pretty much ruined, and I ended up eating scrambled eggs for dinner.
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Cooking Level: Intermediate

Home Town: San Diego, California, USA

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