Wednesday, January 30, 2013

Sage Pork Chops


2 t. salt
1 t. dried sage (I use herbs of Provence)
1 t. fresh ground black pepper
6 center cut bone-in pork chops
2 T. butter
¼ c. olive oil, (or enough to generously coat the pan)
1 can beef bouillon 
  1.  Combine the salt, sage and black pepper and rub on both sides of the chops.
  2. Melt the butter in a large skillet, preferably cast iron, over medium heat.
  3. Sauté the chops for 5 minutes per side, or until well browned.
  4. Put the browned chops in an oven-proof casserole and pour the beef bouillon into the pan.
  5. Bake for 30 to 40 minutes at 325°.