Sage Pork Chops

2 teaspoons salt
1 teaspoon dried sage
1 teaspoon ground black pepper
6 centre cut bone-in pork chops
2 TBSP. butter
1 cup water
2 cubes beef bouillon

Combine the salt, sage and black pepper in a small bowl and rub on both sides of the chops. Melt the butter 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 saucepan over high heat, combine the water and the bouillon and stir until bouillon dissolves. Add this to the chops, reduce heat to low, cover and simmer chops for 45 minutes

Donna