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Sage Pork Chops

Reviewed: Nov. 10, 2011
Yum!! Had some pork chops I needed to cook up and was looking for something completely different from the Portobello pork chops I had the night before. Followed the recipe except for some suggestions I read in other reviews. I cut the salt in half, added a tsp of garlic powder and added some cold water with flour to make gravy from the pan juices...This was so simple and very flavorful! I like salt so it was perfect for me...My man loved how tender this was but for him I could have cut it back to 3/4 teaspoon as he has gotten used to cutting back on his salt. Served with mashed Yukons and steamed asparagus...it was one of the simplest after work dinners I have ever made. I was very nervous about the cooking time but another reviewer pointed out, it doesn't get tender unless you cook it on low for the whole 45 minutes. My pork chops were boneless, I cut off the fat and they were about 3/4 of an inch thick. This recipe is definatly a keeper!! =)
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