The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Nov. 21, 2009
Only change made was omitting the two teaspoons of salt. Will definitely make again.
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Cooking Level: Intermediate

Home Town: Nutley, New Jersey, USA
Living In: Louisville, Kentucky, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Nov. 18, 2009
Terrific flavor! My only suggestion is to take the juice and add a bit of cornstarch to thicken it so it can be used over the chops withopur running all over the plate. We may also add some caramelized onions next time but it certainaly isnt required.
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Cooking Level: Expert

Home Town: Palmerton, Pennsylvania, USA
Living In: Laconia, New Hampshire, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Nov. 17, 2009
This was a pretty good recipe, I used herbs de' provance instead of the sage as I didn't have any. I also used a beef broth instead of the bullion as I find it too salty. I made a reux first with some flour and butter before adding the beef broth to thicken the sauce. The pork chops were very flavorfull and juicy.
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Cooking Level: Expert

Living In: West Hartford, Connecticut, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Nov. 16, 2009
Mmm! I cut the salt down by half and added 1 tsp of white sugar. I also rubbed them with a bit of chopped garlic. I used chicken bouillon as that's what I had on hand. I simmered for about 10 minutes because I used boneless chops. Delicious!
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Cooking Level: Intermediate

Living In: Edmonton, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Nov. 16, 2009
wow i love this recipe its perfect for lunch i change some of the ingredients instead of water i use chicken broth and i use 2 spoons of cornstarch and the soup become thick and perfect ani dont bouillon just chicken broth and no salt to i love it tahnks 4 the great recipe i always cook this for me and my hubby
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Nov. 16, 2009
I made these and they ended up turning out spectacular. They were a little salty as is, in the recipe, however I had ommitted salt, but I think it's because I used the really large bullion cubes. I ended up just adding more water and dilluted the mixture. The pork chops were a bit hit, and I made some gravy out of the left over sauce. I will make again and again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Nov. 16, 2009
I used thin cut pork chops vs. the center cut bone in pork chops because that is what I had on hand. These were very flavorful and I loved the sage flavor in these. They almost tasted like a beef stew vs. a pork chop but still very good.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Nov. 15, 2009
Perfect combination of flavors!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.43 star rating.
Reviewed: Nov. 14, 2009
Way too salty. I will used this again but only with one bouillon and less salt on the rub.. But will definately will do again..
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Nov. 14, 2009
I am not the greatest cook, but I made this for my wife and myself, and it was delicious! One tip in preparation, place the spices in a ziplock bag with the pork chops to help evenly coat them. I used boneless chop, so I reduced the simmer time to 30 minutes, and also reduced the salt by half. It tasted great. Both my wife and I loved it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Nov. 13, 2009
My husband made this recipe tonight and it came out really good. I love the seasoning blend on the pork.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.43 star rating.
Reviewed: Nov. 13, 2009
Yummy!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Nov. 8, 2009
I enjoyed this recipe. I used fresh sage (diced) and beef broth instead of bouillon. The leftovers I think were even better. However, I was a little confused about whether or not all the juice should be simmer down or not, since you are suppose to cover the pan, the one cup of broth stays. I suppose if you added cornstarch to it you'd have a nice gravy to add to some potatoes.
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Cooking Level: Intermediate

Home Town: Americus, Kansas, USA
Living In: Pratt, Kansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Nov. 4, 2009
yum. followed the recs of others and reduced the salt and added cornstarch + water at end to thicken the sauce
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Kay

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Oct. 27, 2009
These were amazing! I was never big on pork chops when I was younger, but my boyfriend really likes them, so I thought I'd give them a shot. I'm glad I did! I love love love the sage! I didn't have beef bouillon, so I used chicken bouillon instead. I don't know if it made a huge difference or not, but these turned out absolutely fantastic. I will definitely be making them again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Oct. 23, 2009
This was good! I used butterflied boneless chops, omitted salt, and used broth instead of the water/bouillon combo. Will make again!
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Cooking Level: Intermediate

Home Town: Linn Creek, Missouri, USA
Living In: Camdenton, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Oct. 23, 2009
This was AMAZING! I followed other's advice and did this: Used boneless pork chops and omitted salt (used garlic and b pepper instead. After cooking I removed the chops from the pan and thickened the juice with 3 Tbsp cornstarch mixed with 3 Tbsp cold water making a thick, brown gravy that had a great flavor. I varied using rosemary and thyme instead of sage. Used "Better Than Bouillon" over dry cubes - it is more a beef stock reduction than cubes. Used 1.5 inch thick chops and simmered for 30 minutes.
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Cooking Level: Intermediate

Home Town: New Market, Minnesota, USA
Living In: Phoenix, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Oct. 19, 2009
I am not typically a pork chop fan, but this was delicious. I used low sodium chicken broth because that's all I had and it was still wonderful. I only simmered it for 20 minutes and it was tender and juicy. WONDERFUL! Will definitely make again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Oct. 13, 2009
EASY! OMG, SO EASY! I was able to keep working on homework while this was getting ready. Tender, tasty, and easy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Oct. 13, 2009
BEST pork chop recipe I've ever tried! Simple, few ingredients--has a very savory and homestyle taste. Moist--not dried out like most pork chop recipes I've tried. Can't wait to make again! Husband loved the gravy (I added the cornstarch and water mixture to thicken).
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Cooking Level: Intermediate

Home Town: Moss Point, Mississippi, USA
Living In: Youngsville, North Carolina, USA

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