Sage Pork Chops

This recipe is from allrecipes.com. We found it a couple of years ago and have made it a number of times. We have always taken the suggestions that were posted, and use beef stock instead of bouillon cubes, as well as adding a sliced onion and a package of sliced mushrooms. Pictured with the pork chop, with some of the onion and mushroom on top, is Stove Top sage stuffing, and Birdseye steamfresh corn. Also, I use the scaling feature, and scale to whatever number of pork chops I can find in a package, generally four.

Ingredients

* 2 teaspoons salt
* 1 teaspoon dried sage
* 1 teaspoon ground black pepper
* 6 center cut bone-in pork chops
* 2 tablespoons butter
* 1 cup water
* 2 cubes beef bouillon

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.