Rosemary Sage Pork chops

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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.

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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.

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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.

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

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

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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

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