23 Reviews of Sage and Rosemary Pork Chops

From: FlemishMinx

On May 25, 2005

Wow- these surpassed my expectations. I followed Marie's lead and did the seasoning about an hour before cooking. Then I browned them on both sides in a dry non-stick skillet, after which I added a 1/2 cup water, covered the skillet and allowed the liquid to cook off- they were perfect. Thanks for posting this delicious and simple recipe!

From: Marie

On May 6, 2005

These are deliciously flavored pork chops and very quick to cook. I'm not familiar with the "contact grill" you mentioned. However, I did cook them on an outdoor gas grill. I drizzled with the olive oil and sprinkled with seasonings and let them sit for about a half an hour to sort of marinate. Simple seasoning, but very effective. The real secret is to not overcook them. Perfect recipe! Thanks once again, Paula for a great one.

From: Debloves2cook

On Jun 7, 2006

So delicious and such a life saver! I thawed some pork chops, waited till the last minute and didn't know what to do with them, looked on 'zaar for something fast and easy...this was it and oh sooo good. DH grilled these boneless chops to perfection about 7 minutes on each side, so moist and the combination of spices just pleased the senses.

From: Bama Chef

On Feb 8, 2006

Yum!! And so simple. I used bone-in pork chops, and since I didn't have black and red pepper blend, I used 1/4 tsp black pepper and ~1/8 tsp cayenne. I grilled them on the George Foreman, and they were great! Served them with garlic mashed potatoes, green beans, and homemade rolls.

From: I'mPat

On Nov 24, 2009

Really enjoyed this tonight as part of our dinner. I used bone in loin pork chops and fresh rosemary (2 teaspoons) and sage (1 tablespoon), freshly ground black pepper and salt and decided to mix the olive oil with the mix and then rub into the pork chops and cook on the ridged grill on the stove top (6 to 7 minutes each side - cooked through but still juicy - though DH still thought undercook - any juices and it is undercooked were he is concerned). The rest had to have their sweetness added and had apple sauce with theirs but I was quite happy to have as is thank you PaulaG, made for Partying The Diabetic Way.

From: PamTB

On Oct 18, 2006

Really simple but SUPERB! I've made these twice; once on a charcoal grill and once on the George Foreman contact grill. They were great both times. The second time I just poured the olive oil and herbs into the same freezer bag that I defrosted the chops in to season them. Easier and less messy. We had these with roasted potato chunks with fresh rosemary and a tossed salad with olives and a vinagrette to maintain the Italian theme. Simple & fantastic dinner.

From: Susie D

On Jul 9, 2006

Very simple and terrific! I pan fried the chops. Thanks Paula for a recipe I will use again!

From: davemo

On Jul 28, 2006

This was really easy, and the chops came out fantastic! Definite five star recipe.

From: justcallmetoni

On Jan 7, 2006

Thank you for a delicious reminder that sometimes simply prepared dishes can be delightful. Had a bit of loin left from a stew and decided to cook it as boneless chops. This was easy, simple and straight forward and just perfect. I used 1/2 the oil but the suggested combination of spices. Five minutes on the GF and perfection.

From: Sgt. Pepper

On Oct 18, 2005

This recipe was really good. I used an indoor grill and used Penzey's black & red spice for the pepper blend. It turned out great. Thanks for a wonderful recipe Paula.