Reviewer:

Reviewed: Apr. 15, 2012

This is a great recipe! The pork comes out super-tender and moist. I didn't have the beef bouillon so I used chicken stock. The stock was plenty salty so I omitted the salt as well. I think I over-peppered it because there wasn't a ton of sage flavor, but the pepper tasted great with it too. I created the gravy with the pan drippings and that was perfect with it.

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Reviewer:

Carol

Cooking Level: Intermediate

Home Town: Waco, Texas, USA

Living In: Pearland, Texas, USA

Reviewed: Apr. 9, 2012

Kids enjoyed it.... I also cut down on the salt and made a gravy with the water/bouillon mixture at the end for mashed potatoes. Simple, easy. Will do again.

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Reviewer:

Jamie Doornbos

Cooking Level: Intermediate

Reviewed: Apr. 4, 2012

Great Recipe! I have trouble doing a really good moist pork chop. These ones are great. I had a pack of about 8 chops that I used. I added garlic and onion powder to the sage and salt. (they are my staple seasonings, i use them on everything) I also doubled the sauce to make sure there was plenty, and there was. I added 3 Tbsp of cornstarch to 3 Tbsp water, like another review suggested to thicken the sauce. I guess I should have used more because I had double the sauce. Even though the sauce was kinda thin, it was still very flavorful and was great over pasta. My husband even enjoyed the meal cold when he got home a few hours after it was done. I think I'm making it again tonight for dinner. Yum!

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Reviewer:

Jen

Cooking Level: Intermediate

Living In: Cairo, New York, USA

Reviewed: Mar. 27, 2012

Yummy and easy and just perfect. No additional salt needed. I didn't have sage so I used poultry seasoning. Everything else just the same and it was wonderful. Will do again!

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Reviewer:

lisat131

Cooking Level: Intermediate

Reviewed: Mar. 15, 2012

This recipe is the bomb! The taste is fantastic, whether you decrease the salt or keep it the same. I add extra spices and bouillon and add cornstarch (mixed in cold water first) when finished to make an out-of-this-world gravy and serve with potatoes. I use cheap pork chops, like pork sirloin, and they come out very tender every time (when I try it with leaner, whiter meat chops, they just aren't moist). Thanks for my favorite pork chop recipe...EVER!

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Reviewer:

ZEAL4BOOKS

Reviewed: Mar. 10, 2012

Everyone loved these chops. I browned chops for 10 mins each side, we like the crunch & substituted the bouillon for half a can of beef broth & simmered for only 20 minutes covered. I made brussel sprouts & couscous for side dishes and it all went well together

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