Friday, January 13, 2012

Sage Pork Chops

This is based on a recipe from AllRecipes that I first made a few years ago. It needed some tweaks (namely, it was too salty, the beef broth tasted odd, it didn't have enough sauce and I thought it needed onions), but now it's ready to share! This is a super easy recipe and of course it tastes good, too. The flavor is surprisingly rich and complex considering how easy it is to make and how few ingredients there are. We like it served with rice to soak up the sauce, but mashed potatoes would be good, too. Also I should note you can use bouillon cubes instead of broth (which is what I do), just crumble them into the skillet with the pork chops, onions and water and stir until dissolved, then proceed with the recipe.

Sage Pork Chops

3 T butter, divided
1 onion, cut in half and sliced thinly
1 t salt
1/2 t dried sage
1/2 t pepper
6 pork chops
2 C chicken broth
2 T cornstarch
1/4 C water

Melt 2 T butter in a large skillet over medium-high heat. Add the onion slices and cook, stirring occasionally, until onions are lightly browned. Remove onions to a plate and remove the skillet from the heat. Combine salt, sage and pepper and rub into both sides of the pork chops. Melt remaining tablespoon of butter in skillet over medium-high and brown meat on both sides. Add onions back into skillet along with chicken broth. Reduce heat to low, cover skillet, and cook about 15 minutes or until pork chops are cooked through (amount of time will of course depend on the thickness of the meat). When pork chops are done, remove them to a plate. Stir together cornstarch and cold water, bring the liquid in the skillet to a boil, and whisk in the cornstarch slurry. Cook, stirring constantly, until sauce thickens. Cook one more minute. Add pork chops back to skillet. Serve over rice.

Yield: 6 servings


  1. I enjoyed this stuff! I placed a lid over the pan for part of the time, and then seared at the end. Came out juicy and tender with that searing flavor on the outside. Perfect with this one!

  2. Anonymous, have you made the original version before? You brown the pork chops at the beginning so they're already seared, I think that would be difficult to do at the end with all the liquid in the skillet.