Sage Pork Chops

"I used boneless pork chops and omitted the salt and these turned out perfect! They were very juicy and flavorful and they were plenty enough salty from the bouillon alone (I think they would have bee..." See moren much too salty with the extra 2 tsp. salt). At the end of cooking time I removed the chops from the pan and thickened the juices with 3 tablespoons cornstarch mixed with 3 tablespoons cold water and it made a nice, thick, brown gravy that had a very good flavor. I served the chops and gravy with mashed potatoes and broccoli spears. This was a delicious, easy meal that I would definitely make again!"

"This is a great way to cook pork chops fork tender. I did a variation on this. I used rosemary and thyme instead of sage because it was all I had. I also cut out the salt in favor of fresh garlic. ..." See more I used "Better Than Bouillon" in a jar at most grocery stores, instead of dry cubes because it is more of a beef stock reduction than regular cubes. I also used 1 1/2 inch thick chops and reduced the simmer time down to 30 minutes. Tender tastey and a hit!"

"These were really really good. The 3rd time I made them, I used 1 tsp salt instead of two, 1 tsp of sage PER chop (i like sage,can ya tell?) beef broth, 4 whole cloves of fresh garlic and I cut up 1..." See more medium yellow onion. I took other users advice and thickend it up with 3 tbs corn starch and 3 tbs cold water. Came out awesome! Thanks! Edit* After going back after several months and reading reviews after I made this one, I would recommend timing your cooking to the thickness of the chops. It seems the thinner ones will dry out and you might need to cut back on the frying/cooking time, Just a suggestion!"