I loved this recipe, but I am glad I took the advise of a lot of the reviewers. I cut the salt way down to about half a teaspoon. I split the sage in half and added half a teaspoon of thyme to even out the strong flavor of the sage a bit. I used three boneless chops, but still needed an extra bouillon cube to give it the right flavor. With three boneless chops, I only needed a 25 minute cook time and they turned out perfectly tender.
When I was done, I was even able to take the leftover broth and make it into gravy for potatoes with just a few teaspoons of corn starch and a little extra water, and that was some pretty good gravy.
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I loved this recipe, but I am glad I took the advise of a lot of the reviewers. I cut the...