These are a family favorite (and we will ALL eat them – even my picky little one). It tastes like it took a lot of work, but it really does not. The pan does the work for you. Gotta love those recipes. It leaves a nice sauce at the end that can be turned into a tasty gravy too, which is always a bonus.
This recipe is modified from a user’s comments on allrecipes. This recipe cuts out the 2 tsp. of salt from the original, switches the bullion from beef to chicken, and changes the rub a bit. I think the original would be VERY salty, as this has enough salt to give a good flavor, and any more would be overload.
Sage Pork Chops
- 4-6 pork chops (original calls for bone-in – I have used that or boneless and both have turned out great)
- 2 T. butter
- 1 tsp. garlic powder
- 1 tsp. dried sage
- 1 tsp. black pepper
- 2 chicken bullion cubes
- 1 c. water
- 2 T. corn starch and 3 T. water for the gravy, if desired
Step 1: Combine the garlic powder, sage and pepper in a small bowl. Rub this on both sides of each pork chop.
Step 2: Melt the butter in a skillet over medium to medium-high heat. Put your chops in and saute on both sides for 5 minutes, or until browned.
Step 3: Add water and bullion cubes to the pork chops. Cover and simmer on low for 45 minutes. This will make them moist and delicious.
Step 4 (gravy): Mix together the 2 T. cornstarch and 3 T. water in a small cup or bowl until the cornstarch is dissolved. Remove the chops from the skillet and whisk your cornstarch mixture into the remaining juice. Continue heating this through until it thickens. Remove from heat.
That is it! These are moist and delicious. Enjoy!