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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Junebug's Mom

Cooking Level: Intermediate

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Reviewed: Nov. 15, 2009

Perfect combination of flavors!

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poproxy

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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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Foody320

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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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Dave

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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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laurajanelle

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Reviewed: Nov. 13, 2009

Yummy!

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Rachael

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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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Anjilee

Cooking Level: Intermediate

Home Town: Americus, Kansas, USA

Living In: Pratt, Kansas, USA

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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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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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Mandy

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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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Raoulysgirl

Cooking Level: Intermediate

Home Town: Linn Creek, Missouri, USA

Living In: Camdenton, Missouri, USA

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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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BON21MAGS

Cooking Level: Intermediate

Home Town: New Market, Minnesota, USA

Living In: Phoenix, Arizona, USA

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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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jsrich18

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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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DAlexander

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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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tkdavis4him

Cooking Level: Intermediate

Home Town: Moss Point, Mississippi, USA

Living In: Youngsville, North Carolina, USA

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Reviewed: Oct. 8, 2009

Tender, great flavor, easy.

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Elaine Mical

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Reviewed: Oct. 6, 2009

Absolutely make the gravy - it was so good!!

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Amy

Cooking Level: Intermediate

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Reviewed: Oct. 2, 2009

This was wonderful...wouldn't change a thing!

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amlathr

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Reviewed: Sep. 28, 2009

Love this recipe. It's actually the first pork recipe I've ever used. Not my favorite pork recipe, but it's the best for a simple homestyle meal. It's really easy to over-salt this dish, so be super careful if you are adjusting the number of servings, especially if you are using a cooking wine that already has salt added. I've made this a few times and it's great as-is but also good if breaded lightly with flour. The gravy is fantastic too! Brown a few tablespoons of flour in a remainder of the grease (make sure it's brown with no white remaining, or the gravy will have a powdery texture) then add water and/or milk until you have the desired consistency. You may need to salt and pepper to taste!

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shangriluck

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Reviewed: Sep. 21, 2009

Very good recipe. I used the exact rub for the chops, but they were only about 3/4 inch thick so I seared them on each side for 2 minutes, and then simmered them in broth (not bullion) for 15-20 minutes. Took them out and stuck them in the oven to stay warm while I reduced the broth a little bit and then added cornstarch/water. Made a lovely gravy for my mashed potatoes. I'll definitely be using this recipe again!

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