Trim excess fat from pork chops (I like boneless).
Combine salt, sage, and pepper. Rub seasonings onto both sides of pork chops.
Heat butter in large skillet. Add chops and brown well on both sides over med. heat, about 10 min. Drain excess fat.
Place an onion slice on each chop.
Pour beef broth and 1 T. vinegar into skillet. Heat to boiling.
Lower heat and cover. Simmer 30 min. or until chops are tender.
Remove chops with onion to heated serving platter, keep warm.
Add remaining vinegar to pan juices. Bring to boil.
Make a smooth paste with flour and water, add to skillet, stirring constantly until sauce begins to thicken and bubbles- 1 min.
Pour some of the sauce over the chops. Serve remaining sauce separately.
(This is almost the way I make liver and onions except I dedge the liver in seasoned flour and the bouillon combines to make the gravy.) Serve with buttered steamed broccoli florets if desired.
This recipe has been added to the following public cookbooks:
Delicious Dishes
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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