The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Feb. 19, 2008
The meat came out quite tender. A family favorite.
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MJ

Cooking Level: Intermediate

Home Town: Pocatello, Idaho, USA
Living In: Gardnerville, Nevada, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Feb. 18, 2008
I was surprised how well these came out and my husband really liked them. It couldn't be easier to make, but I did make changes as others had suggested before. I used a poultry seasoning that had sage in it plus several other seasonings, and also added garlic powder. Once I cooked them in the butter I added about 1/2 cup of sliced onions and cooked them about 40 mins. I think the added seasonings and onion can really make a difference.
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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: Feb. 14, 2008
The whole family loved them. I reduced the salt a bit. I served them w/ the perfect baked potatoes from this site. Will definately make again!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.43 star rating.
Reviewed: Feb. 14, 2008
This was ok. I made it as it's written. The gravey was good but the sage/pepper flavor was a little stronger than I like. I might make this again and put the pepper, salt and sage into the buillon and see how it turns out like that.
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Cooking Level: Intermediate

Home Town: Lakewood, Ohio, USA
Living In: Fort Wayne, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Feb. 5, 2008
My entire family from my husband down to the baby loved this. Followed the directions to a T, and served with glazed baby carrots, and smashed potatos. Thanks!
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Photo by KRISTYCROFT

Cooking Level: Intermediate

Living In: Columbia, South Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Feb. 3, 2008
Very good. Changed it up a little, added a third cup of red wine, fresh oregano, garlic and onion to the beef stock. Also omitted the salt as there was enough in the stock. Thickened the sauce with cornstarch and added it to rice. Very good for the effort. Simple and tasty.
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Photo by ASU_DEVIL_WPCAREY

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA
Living In: Tempe, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Feb. 1, 2008
My whole family likes these pork chops--even my picky 6 and 3-year-olds. I used 1" thick pork chops and the spices were just right for them. They were really moist and yummy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jan. 31, 2008
We loved this recipe! It is simple and tasty. I did make a couple of previously suggested recommendations: reduced the salt by half, and added sauteed onion, garlic, 1/4 cup red wine, and oregano to the beef broth. This will be in the regular rotation.
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Photo by GINGER

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA
Living In: Irvine, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jan. 29, 2008
This is the best recipe for pork chops I've had so far!! I used a huge boneless chop and vegetable buillion instead (all I had on hand). It was FABULOUS!!
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Cooking Level: Beginning

Home Town: Enterprise, Alabama, USA
Living In: Montgomery, Alabama, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Jan. 21, 2008
I omitted half the salt. The flavor was nothing extraordinary but the cooking method made these one of the best and tender pork chops I've ever had. They seemed like crockpot cooked. I'll play with the spices. Thanks! I cut about 10 minutes off the cook time on boneless chops.
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Photo by Allrecipes

Cooking Level: Expert

Home Town: Rockaway, New Jersey, USA
Living In: Tucson, Arizona, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Jan. 11, 2008
My husband loved this, and my pickey 6 year old asked for seconds! My husband said he perfers this to my slow cooker pork chop recipe. Easy and yummy, thank you!
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Photo by MaryAnne aka Anne's daughter

Cooking Level: Intermediate

Home Town: Queens, New York, USA
Living In: Clinton, Connecticut, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Jan. 5, 2008
These turned out good, but a little too salty. I'll make them again since they are very easy and cut back on the salt.
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Photo by Jaclynn G

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA
Living In: Nokomis, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Dec. 30, 2007
Very good recipe for pork chops! Didn't change a thing to the recipe!
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Photo by Allrecipes

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Dec. 27, 2007
I omitted the 2 tsp. of salt since previous reviewers said it came out a bit salty. Chops came out very moist, and I didn't miss the added salt at all.
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Photo by LADYSLEW

Cooking Level: Expert

Home Town: Newark, Delaware, USA
Living In: Baltimore, Maryland, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.43 star rating.
Reviewed: Dec. 24, 2007
This was okay. I added garlic powder and cut the salt and also cut the bouillon in half. I added mushrooms at the end. The sage flavor was a bit much. The chops were very tender and moist, but still not sure if I'll make this again.
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Deb

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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Dec. 21, 2007
I thought this was a really great recipe for pork chops. My only changes were not using any salt for the rub (and it was still salty from the bouillon), and adding a little flour to the rubbing process. I don't like the taste of cornstarch and I figured this would thicken the sauce just enough, which it did. (I boiled down the sauce for a few minutes after removing the chops.)
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Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Dec. 7, 2007
I used some really nice thick chops and they turned out very moist and juicy. Normally my chops are dry and tough so I don't cook them too often. Glad I found this recipe! The saltiness was fine for my tastes but I could see how others would need it decreased- the bouillion is salty enough on it's own.
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Photo by caraleigh

Cooking Level: Expert

Home Town: Louisville, Kentucky, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Dec. 5, 2007
delicious as is! Dh wants to make sure that I put this one in my recipe box. THANK YOU!!
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Cooking Level: Beginning

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The reviewer gave this recipe 3 stars. This recipe averages a 4.43 star rating.
Reviewed: Dec. 2, 2007
The sage flavor was overwhelming and not pleasant. I'll stick to using sage for my poultry.
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Photo by SHCMEOW

Cooking Level: Expert

Home Town: Fort Worth, Texas, USA
Living In: Sacramento, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Nov. 30, 2007
I used almost an entire package of fresh sage and about half the amount of salt. The porkchops were still a bit salty for me but they were outstanding. They almost melted in your mouth and were so tender. This recipe is definitely a keeper.
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