The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jan. 13, 2009
Delicious. In addition to the sage, pepper, and salt, I added a bit of onion powder, a bit of paprika, and a bit of garlic powder. It was so tender and delicious.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jan. 13, 2009
I made this recipe for my boyfriend and he couldn't get enough of it. The pork chops come out juicy and full of flavor. Definitely try it!!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.43 star rating.
Reviewed: Jan. 9, 2009
I followed the instructions exactly, and it is so salty, it is almost in-edible. I'll try again next time omitting the salt.
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Cooking Level: Expert

Living In: San Jose, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jan. 7, 2009
Just made these pork chops tonight and they were delicious. I used chicken stock instead of the beef. Very good and very easy. Will make again.
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Cooking Level: Expert

Home Town: San Diego, California, USA
Living In: Dallas, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Dec. 27, 2008
Very flavorful! I like the complex flavors using such simple ingredients. I'll make these again for sure.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Dec. 20, 2008
Tasted very yummy, even my 5 year old liked it. A little too much water for me, but I just used it to drizzle over mashed potatoes afterwards.
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Cooking Level: Intermediate

Home Town: Boca Raton, Florida, USA
Living In: Orlando, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Dec. 3, 2008
Simple and yummy! As others have suggested, I sauteed onions and mushrooms before browning the chops. I added them back in when simmering with the beef broth to infuse the flavors. Be careful to modify cook times based on the size of your chops. Mine were less than 1" thick (boneless) and I probably could have browned for 3-4 min per side and simmered for 45 mins. With browning the full 5 minutes per side, they were done (and a little dry) after 20 min of simmering. The meat thermometer is key!
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Cooking Level: Intermediate

Living In: Bartlett, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Dec. 2, 2008
These were fabulous. I followed the recipe for the most part; I cut the salt down to a teaspoon and used garlic salt instead of regular, and I used beef broth instead of cubes. These were moist and delicous. I thought the sage would be overpowering, but it wasn't at all. I didn't adjust the rub measurements and used it all on two thick pork chops. I also, like others suggested, made a gravy out of it by adding corn starch. The chops and gravy were excellent, I highly recommend this recipe.
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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. 21, 2008
LOVE THESE! I made this for my boyfriend and I, using two thicker chops but kept all of the seasoning measurements the same. Used about 1c. reduced sodium beef broth in place of water & bullion cube. I was wary cooking for the full time and found 35 minutes to be perfect. Added a little corn starch after I removed the meat and this made a great gravy. But FYI - I thought the salt was fine but you may want to half it if your not a fan of super salty.
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SJU

Cooking Level: Intermediate

Living In: Drexel Hill, Pennsylvania, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.43 star rating.
Reviewed: Nov. 21, 2008
too salty. with less salt ok.
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Cooking Level: Beginning

Living In: Ballston Spa, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Nov. 18, 2008
Update: I made these yummo chops again tonight and I substituted a little bit. The first time I made them strictly by the recipe but I didn't have sage this time. I used some season salt, onion powder, garlic powder and S&P. Same cooking method and we were not disappointed. (last review)O.M.G. I made these EXACTLY as written. The best pork chops that I've ever had. I'm not a huge pork fan but I've been forced to find new recipes because my husband bought about 40 lbs of pork. I will make these over and over again.
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Cooking Level: Intermediate

Home Town: Palmer, Texas, USA
Living In: Waxahachie, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Nov. 15, 2008
Very good method of cooking chops. I have used butterfly chops instead, only 1 tsp of salt [1/2 would have done it] and 2 cups of broth instead of one. I also added some sliced mushrooms and cooked for the entire time. I removed the chops after the 45 mins and mixed in 1 tsp of flour at the end. The broth with the flavors from the chops, butter and mushrooms made for an awesome gravy for the mashed potatoes I served the chops with. Yum!
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The reviewer gave this recipe 2 stars. This recipe averages a 4.43 star rating.
Reviewed: Nov. 13, 2008
I used poultry seasoning instead of sage and beef broth instead of boullion. I cooked them for about 15 min due to the thickness of the chops. I also added diced onion and apples with the broth. The taste was only so-so. I wouldn't make again.
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sb

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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Nov. 12, 2008
I'm not a huge fan of pork, but this recipe may have converted me! Just while cooking it, the strong aroma of the sage was enough to make your mouth melt. Though a personal preference, next time I will not use as much pepper.
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Cooking Level: Intermediate

Home Town: Bohemia, New York, USA
Living In: Sayre, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Nov. 10, 2008
These were quite good, and the recipe didn't require much tweaking if I recall. he three boys in my house gobbled 'em up! Served them with mashed potatoes, a gravy made from the pork drippings, and I believe corn on the cob. Very nice!
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.43 star rating.
Reviewed: Nov. 5, 2008
This recipe was decent, but nothing special. I made it as written and I liked it okay, but my husband thought it was boring. I will keep looking for the ultimate pork chop recipe.
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Cooking Level: Expert

Home Town: Louisville, Kentucky, USA
Living In: Shelbyville, Kentucky, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Nov. 3, 2008
Excellent - great meal on a cold Colorado night!
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Cooking Level: Expert

Home Town: Frederick, Maryland, USA
Living In: Castle Rock, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Nov. 3, 2008
This was VERY good. I did make a few changes: I actually marinaded boneless pork chops the day before preparing. I mashed 2 garlic cloves, 2 sour oranges, a pinch of salt, and pepper and placed everything in a large zip-lock bag overnight. Then I followed this recipe.... WOW....Delicious.
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may
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Cooking Level: Intermediate

Living In: Miami, Florida, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.43 star rating.
Reviewed: Oct. 16, 2008
I used thinner boneless porkchops. It turned out too salty. I would lessen the salt and also the cooking times.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Oct. 10, 2008
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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