The reviewer gave this recipe 3 stars. This recipe averages a 4.43 star rating.
Reviewed: Oct. 6, 2008
The salt needs to be reduced by atleast half. Other than that, the flavor was good.
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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: Oct. 6, 2008
Delicious! My whole family & bf loved it. My twist was to add 4 TBS of Fresh squeezed lemon juice in the bowl of sage, it made the meat more moist and flavorful, and helped the sage stick better. Didn't mix boullions with the sage. During last 10 minutes I poured boullion juice into the saucepan and let the pork chops soak in it and added the sage/lemon mix.
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Cooking Level: Intermediate

Living In: Levittown, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Oct. 4, 2008
I also did not add the salt. It was very good.
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Cooking Level: Intermediate

Home Town: Susanville, California, USA
Living In: Durham, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Oct. 2, 2008
This was great. Next time I will use low sodium beef broth, as it was a little bit salty. The gravy was fantastic. Made this with yellow rice and broccoli. Kids loved the gravy on the rice. Will definetely make again!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Sep. 29, 2008
Delicious!!! A big hit.
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Cooking Level: Expert

Home Town: Prairieville, Louisiana, USA
Living In: Perkinston, Mississippi, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Sep. 25, 2008
I give this recipe 5 stars because it's very very easy to make (only need a few ingredients) and the gravy is so delicious.. I used pork steaks, rubbed them with Italian seasoning, paprika, garlic powder and black pepper. I sauted them 3 minutes on each side and simmered them for 30 mins. I am glad I omitted the salt. Like the others, I thickened the sauce with cornflour and poured it all over my steaks and mashed potatoes. My hubby, who is not a gravy fan, gave a compliment to this gravy !!! Try and you will not regret :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Sep. 23, 2008
I made this dish for my boyfriend and I. We both thought it was amazing! I might try using a little less salt next time though.... I made a gravy out of the leftovers in the pan with a little milk and flour and it was great!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Sep. 20, 2008
This recipe is so simple it is hard to believe how awesome the pork chops tasted. I will definitely make them again. I did not measure the salt or sage. I just sprinkled on what I thought would work.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Sep. 15, 2008
Really good! I sauteed onions and garlic first and then browned the pork chops. Delicious!
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Cooking Level: Expert

Living In: Raleigh, North Carolina, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Sep. 15, 2008
A tad on the salty side, but would make it again. I enjoyed how simple it was to make along with good flavor.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Sep. 15, 2008
Followed the recipe exactly and it came out GREAT! But, for a little change to an already delicious flavor, sprinkle in some orange zest. I love the flavor of sage and ornage together!
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Cooking Level: Expert

Home Town: Macomb, Illinois, USA
Living In: Braidwood, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Sep. 14, 2008
I use this recipe regularly. The only difference I do is to use a can of stock rather than water and bullion. The nicest thing about it is that I can cook pork chops and chicken breasts at the same time, as my hubby doesn't like pork chops.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Sep. 13, 2008
awesome! added thin slices of garlic on to the rub, used fresh sage (didn't have dried) and added about a fourth of a cup of chardonnay to the water while it simmered and threw some sliced mushrooms on top of it all. It was great! I'm sure it would be wonderful without the additions they just sounded good when I was cooking
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Cooking Level: Intermediate

Home Town: Winlock, Washington, USA
Living In: Tacoma, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Sep. 13, 2008
This is often requested. If doubling the rub go a little light on the pepper. After removing meat from skillet use pan juices to make gravy, I sprinkle a little flour, whisk it around and let it cook, then slowly add more broth. Note - If you use a low sodium broth it will solve the problem some reviewrs found with saltiness. Thanks for sharing a new way to cook pork chops.
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Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Sep. 10, 2008
We didn't have sage so we used rosemary instead. We used 3 tablespoons of rosemary and 3 beef boullion cubes. Not salty at all! Will make again.
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Living In: Las Vegas, Nevada, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Sep. 6, 2008
Very very good, but I agree with others who have said that the cooking time is too long. Perhaps if you had super thick chops, 45 minutes would make sense, but with regular thickness chops, 45 minutes was 25 minutes too long.
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Cooking Level: Expert

Home Town: Camp Hill, Pennsylvania, USA
Living In: Denver, Colorado, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.43 star rating.
Reviewed: Sep. 5, 2008
These came out very dry. I might try again but with lowering the simmering time. I only used 1/4 t salt since boullion is salty enough. All in all these weren't anything special
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Aug. 26, 2008
Quite tasty. Will make these again.
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Cooking Level: Intermediate

Home Town: Enon Valley, Pennsylvania, USA
Living In: Clinton, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Aug. 21, 2008
I've totally quit using bouillon, it's just way too salty for any recipe IMO. I now buy the various kinds of "stock in a box" which has much lower sodium. Used the beef stock for this recipe and it turned out very nicely. I followed the recipe other than that. Next time I'm going to buy fresh sage and add that during the simmering time... I think it would improve this recipe even more.
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Cooking Level: Intermediate

Living In: Ashtabula, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Aug. 15, 2008
Fantastic flavor, but very salty! I followed other reviewers advice and cut out about half of the salt but it was still too salty. Next time I'm going to double the sage and omit the salt completely - with the beef bullion it's just too much. Very tender and juicy though! Will definitely make again.
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Cooking Level: Expert

Home Town: Fayetteville, Arkansas, USA
Living In: Prairie Grove, Arkansas, USA

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