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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J. Marsh

Cooking Level: Expert

Home Town: Fayetteville, Arkansas, USA

Living In: Prairie Grove, Arkansas, USA

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Reviewed: Jul. 17, 2008

The recipe calls for too much salt. The boullion (sp?) has WAY more than enough salt. I would also add a little more sage. Other than that...the recipe was good.

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celticstar84

Cooking Level: Intermediate

Home Town: San Jose, California, USA

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Reviewed: Jul. 16, 2008

These were excellent! I have never made anything with sage before but am still very new at this cooking thing. These were better than how my mother made pork chops. Thank goodness for this website!

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Nicole

Cooking Level: Beginning

Home Town: Collegeville, Pennsylvania, USA

Living In: Auburn, Pennsylvania, USA

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Reviewed: Jul. 13, 2008

This is so goood. I recommend turning excess juice into gravy for potatoes.

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SWalsh

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Reviewed: Jun. 25, 2008

Super fast, easy, and yummy. Definitely need to lower the salt some though

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JENNABENNA

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Reviewed: Jun. 23, 2008

These were sooooo good!!! We only used half the salt and doubled the sage.

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Anna

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Henderson, Nevada, USA

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Reviewed: Jun. 18, 2008

This is the best thing I've made in years. Amazing. We even served these to a crowd for Father's Day and everyone, ages 2 - 84, devoured them. These find their way onto our menu at least every other week.

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JENNEBURCH

Cooking Level: Intermediate

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Reviewed: Jun. 6, 2008

I love this recipe -- the pork comes out so tender...I use beef broth and do cut down on the amount of salt. I have even added some flour/water mixture to make gravy after - then serve it with egg noodles (no yolk noodles are great too) or rice to change it up a bit.

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mbw1976

Cooking Level: Intermediate

Home Town: Saratoga Springs, New York, USA

Living In: New York, New York, USA

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Reviewed: Jun. 3, 2008

Very good, but very salty. I had to keep adding water after I poured in the beef boullion. I even added a little sugar to balance out the salt. After trying to cook out the liquid, the pork chop were really dry. Then I took another users advice and added some cornstarch to thicken the sauce. Overall it was good and the family loved it despite the salt. I think next time I won't salt the pork chops as much. Will definitely make it again! Thanks for the wonderful recipe!!!

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Alicia's Mom

Cooking Level: Expert

Living In: Santa Maria, California, USA

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Reviewed: Jun. 3, 2008

Wonderful flavor and moist! I used boneless thick cut chops and they turned out wonderfully. I added cornstarch to the remaining liquids and it made the most devine gravy. I made the "Perfect Baked Potato" from this site and poured the gravy on that. Oh my, sooo good! Thanks for sharing this recipe. Definitely a keeper.

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EKAYNICK

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Reviewed: Jun. 1, 2008

This was just okay to us. It tasted exactly like its name. The only change I made to the recipe was to add garlic while sauteing and I also cut the time since I used boneless chops. Recipe is fine, but to us it was just a basic chop recipe. We have had much better. Thank you for posting it though. It was worth a try.

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HOPHOP1125

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Reviewed: May 30, 2008

This is a great recipe. Very easy! To reduce the sodium, I always leave out the bullion and just allow it to simmer in water.

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BRICYN

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Reviewed: May 20, 2008

These were a hit with my family. I've never cooked with sage before and the smell while it was cooking was divine. I took another reviewers tip and used more sage than the recipe called for (about 1/2 tsp per chop). But do be aware, even though you're cooking the chops in beef broth, they can dry out pretty quickly so just keep a close eye and take them off the burner as soon as they're cooked all the way through.

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Ringolover5

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: May 12, 2008

I love sage, but I couldn't really taste it, too much salt. Next time, less salt, more sage! But very tender...yum.

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Michelle S11

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Reviewed: May 10, 2008

This recipe was so simple and it turned out amazing. As the other members suggested, I used beef broth and thickened it with 1 1/2 tbs of cornstarch mixed with equal amount of water and chopped onion, the result was a delicious gravy to go with the pork chops.

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SuperManh

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Reviewed: May 7, 2008

This is a good, easy way to cook pork chops. They come out really moist. I don't think it needs the extra salt, personally.

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emmae

Cooking Level: Intermediate

Living In: Overland Park, Kansas, USA

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Reviewed: May 1, 2008

Very good recipe, will make again.

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Ally

Cooking Level: Beginning

Home Town: Blair, Oklahoma, USA

Living In: Mary Esther, Florida, USA

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Reviewed: Apr. 25, 2008

TOO MUCH SALT! And that was after I cut the salt amount in half too. Other than that, fine. I added chopped onion to the liquid and made it into gravy with cornstarch as well.

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tkc

Cooking Level: Intermediate

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Reviewed: Apr. 23, 2008

I use this recipe ALOT in the summer because it does not require the oven. As quick, easy and delicious way to make pork chops. My family LOVES them and asked for them regularly. I gave this recipe to a friend of mine and it quickly became a "keeper" in her family too.

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Brenda Nugen

Cooking Level: Expert

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Reviewed: Apr. 17, 2008

Awesome. This is loaded with flavor. Extremely moist. I made it a second time for my parents. I didn't have beef bouillon so I used chicken bouillon with about 2 tbsp of Worcestershire sauce to get a beef flavor. It was better than the first time. My mom asked for the recipe.

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