Herbs Pork Chops

Myriam Cabello

Pork chops rubbed with a fresh herbs, salt and pepper are pan fried in butter until golden brown then simmered in a simple beef bouillon.

Modified from: Sage Pork Chops

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1 h 30 m servings
Serving size has been adjusted!
Original recipe yields 4 servings

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  1. Combine the salt,garlic powder, herbs and black pepper in a small bowl and rub on both sides of the chops. Dissolve the cornstarch in the water and set aside. Melt the butter or margarine in a large skillet over medium high heat and saute the chops for 3 minutes per side, or until well browned. Add the mushrooms and brown for another 2 minutes.
  2. Meanwhile,prepare one cup of beef broth/buillon (warmed up). Add this to the chops/mushrooms, reduce heat to low, cover and simmer chops for 40 minutes. Slowly add the cornstarch mixture stirring to thicken the sauce to your like.


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