I bought some rather thinly sliced chops, so I knew there was a danger of getting them overdone/dry/tough. I used Smart Balance cooking oil instead of butter and seared them at very high heat for only 2 1/2 to 3 minutes on each side. I have discovered when cooking meat in liquid that it is less likely to dry out and get tough if the liquid is thickened and kind of gloopy. I increased the amount of water by about a cup, added more buillion, and put in a tablespoon of guar gum ( a thickener found in health food stores), so that before I ever started simmering the chops the gravy was thickened. I also found it necessary to make a lot more of the sage rub than what the recipe called for. The chops were very tender and good when they were done.
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I bought some rather thinly sliced chops, so I knew there was a danger of getting them...
