Rosemary Sage Pork chops

This week has been super hectic, trying to prepare for all of us going out of town and in different directions. My Hubby is heading to Korea; I am doing a Girls weekend in North Carolina! Blah blah blah ~ I am super picky about making sure the house is clean and in order anytime we travel. Just a weird OCD thing I have. I am also hosting all of the girls Thursday Night, then heading out Friday. I am so looking forward to Thursday’s meal I am making some very exciting dishes! Because of this I have not had a ton of time to get on here and update my recipes. So my apologies, but as with everything in life “deal with it” =)

I particularly like this recipe and the smells in the house were divine. I know I always talk about how the house smells, but to me that is such a pleasing fixation, to walk into a house and the scents invite warmth, comfort, and perhaps start your stomach growling… These pork chops were very juicy and flavorful. i served this with a French Cabbage Salad (click for the recipe) At the end of the 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 incredibly good flavor. The pork was so tender, you could cut it with a fork..

You will need the following for this particular recipe.

1 teaspoon dried sage

1 teaspoon ground black pepper

6 center cut bone-in pork chops (I used boneless)

2 tablespoons butter

1 cup vegetable stock

1 tsp dried rosemary or 2 fresh

Combine sage, rosemary 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 sauté the chops for 5 minutes per side, or until well browned.

Meanwhile, in a separate small microwave container, combine the Vegetable stock and the bouillon, microwave on high for 1 minute 30 seconds then stir until bouillon dissolves.

Add this to the chops, reduce heat to low, cover and simmer chops for 25-30 minutes.

I served this with French Cabbage Salad and Roasted Broccoli. Very good meal!

I hope you enjoyed the recipe, and if you use it please let me know; especially if you make changes. We all can learn from what we change in everyday recipes. If you would like to reach me you can do so by e mailing me at LauralovingLife@hotmail.com

Bon appétit

LauraLovingLife