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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mandalin84

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: Mar. 30, 2009

Original Review: Good recipe that I want to try again. I used 3/4" boneless chops, and the original cooking time was too long: even though they tasted fine (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: 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. Second review: Shorter cooking time for boneless chops is KEY. I had chops of varied thickness (1/2"-1"); the thickest I cooked for 4 minutes per side; the thinnest 2.5-3 minutes. Simmered for only 25 minutes, and it came out perfectly this time. Nice and juicy. I added a little more beef broth because the prescribed amount didn't cover the meat well enough, but otherwise stuck to the recipe. I'm glad I did this one a second time.

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Hulk

Cooking Level: Intermediate

Home Town: New York, New York, USA

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Reviewed: Mar. 27, 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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Lisa

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Reviewed: Mar. 16, 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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Tennessee

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: Mar. 9, 2009

This was very good, but still too salty even after the changes I made. I used boneless chops and low salt canned broth. I cut the salt back to 1 1/2 teaspoons and cut back browning to 3.5 minutes per side and 25 minutes simmering. I also added cornstarch to the pan after I removed the chops and made gravy. Chops were nice and moist and it was just the gravy that was too salty. Next time I will cut the salt back to 1/2 teaspoon, but I will make it again. My family loved it because it was so moist and I loved it because it was soooooo easy!

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SUSANCCC

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Reviewed: Mar. 9, 2009

This recipe is so simple and turns out wonderful every time! My husband never leaves any left-over, and my one year old can chew it since it always is so tender.

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julesboch

Cooking Level: Intermediate

Home Town: Ortonville, Michigan, USA

Living In: Slidell, Louisiana, USA

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Reviewed: Feb. 26, 2009

This was a surprise. The pork was tender and tasty. It is a keeper. I used low sodium broth and added some shallots. Thanks!!

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Sunshine

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Reviewed: Feb. 21, 2009

Excellent pork chops, and so easy. We don't usually buy bone in pork chops, but we were given some by bf's parents, so I thought I'd try this recipe. I eliminated the salt but did use meat tenderizer in the rub mix. I boiled the water in an electric kettle and mixed the bullion in; I didn't want to dirty another pot. Worked perfectly. Thank you for the recipe!

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Feb. 18, 2009

Pretty good. Still looking for the perfect pork chop recipe. The search continues.

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Dawn in CT

Cooking Level: Intermediate

Home Town: Southbury, Connecticut, USA

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Reviewed: Feb. 14, 2009

Pork came out very tender and flavorful.

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rocky49152

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Reviewed: Feb. 11, 2009

Very tasty and tender. I did us a little less buillion and less salt than it asked for and it came out just right for us. I was always looking to use the sage I bought from the Amish farm nearby and now I have a wonderful recipe that I will make again and again.

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MARCELLE2

Cooking Level: Intermediate

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Reviewed: Feb. 10, 2009

I used boneless porkchops, fresh sage, and added onions and garlic to the sauce, didn't salt the meat, and cut down the cooking time...but the meat was VERY tough and though the pork chops were bland, the sauce was very salty...even though I only used one beef bouillon tablet in 2 cups of boiling water (for 4 small boneless porkchops). My husband said it tasted like bad Chinese food...probably from the MSG from the bouillon cube. Should have known from the ingredients.

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YumYum

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Reviewed: Feb. 10, 2009

Really delicious! I followed the recipe almost exactly, except I reduced the salt to about 1 teaspoon and added some crushed rosemary to the sage mixture. I also followed the advice of some viewers and cooked the chops for only 30 minutes. Rather than make a gravy, I served some of the au jus on the side for dipping. I served with a sweet potato mash and salad. My husband loved it! Thank you!

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SCARLETT1211

Cooking Level: Intermediate

Home Town: Woonsocket, Rhode Island, USA

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Reviewed: Feb. 10, 2009

Even though I used half the amount of salt called for, these were still too salty. However, they were nice and tender and I liked the sage flavor so I'll try again.

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MISTICAT57

Cooking Level: Expert

Living In: West Palm Beach, Florida, USA

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Reviewed: Feb. 6, 2009

Wonderful! I used olive oil in place of the butter due to my kids' allergies. After the chops were done I strained the liquid and made a gravy using cornstarch. I also doubled the bouillon and water.

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Jamie

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Reviewed: Feb. 4, 2009

I have prepared this recipe twice now, and to much applause. The meat is so tender and delicious... even the fat just melts in your mouth. I very much recommend this recipe.

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bee

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Reviewed: Feb. 2, 2009

Very good! I like my food salty, and it was just right for me, but others may want to cut the salt down a bit. Probably one tsp would be sufficient. Also, the cooking time is longer than what you need, and we used 1" thick pork chops! We will certainly make again. Yum!

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tiffany13

Cooking Level: Intermediate

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Reviewed: Jan. 29, 2009

Absolutely amazing! I was looking for a recipe for my limited ingredients on hand and this sure did it! i was unsure about the amount of salt and pepper but followed the recipe exactly anyway and it was so perfect! i used boneless as this was all i had and everyone in my family raved!

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Jessala

Cooking Level: Intermediate

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Reviewed: Jan. 26, 2009

i used boneless pork chops and 5 minutes was too long to brown on each side. it probably would have been better off at 1-2 minutes. after the 10 minutes, it was already too tough. with the leftovers the next day, i diced the chops and simmered again in the broth with veggies. it was much softer. overall three stars because there wasn't much flavor to it either.

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