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Sage Pork Chops

Sage Pork Chops

  • Prep

    10 m
  • Cook

    55 m
  • Ready In

    1 h 5 m
Tiffany Nixon

Tiffany Nixon

These chops are so easy to make, but they taste like you've slaved over them for hours! Serve with roasted red potatoes and vegetables, if desired.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 159 kcal
  • 8%
  • Fat:
  • 7.8 g
  • 12%
  • Carbs:
  • 0.6g
  • < 1%
  • Protein:
  • 20.6 g
  • 41%
  • Cholesterol:
  • 75 mg
  • 25%
  • Sodium:
  • 1063 mg
  • 43%

Based on a 2,000 calorie diet

Directions

  1. Combine the salt, sage and black pepper in a small bowl and rub on both sides of the chops. Melt the butter or margarine in a large skillet over medium high heat and saute the chops for 5 minutes per side, or until well browned.
  2. Meanwhile, in a separate small saucepan over high heat, combine the water and the bouillon and stir until bouillon dissolves. Add this to the chops, reduce heat to low, cover and simmer chops for 45 minutes.
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Reviews

Chef Eeyore
572

Chef Eeyore

11/8/2005

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 been 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!

dughr
366

dughr

3/13/2006

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. 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!

BILLGENT
318

BILLGENT

9/12/2006

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 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!

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