Sage Pork Chops

2 tsp salt
1 tsp dried sage
1 tsp ground black pepper
6 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 or margarine in a large skillet over medium high heat and saute 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. No need to flip the meat once it is on simmer, the lid holds the moisture in.
Please don't laugh at this picture. I put all my food into little containers so Jacob and I may take them to work the next day. This picture was of the meat after it had been in the fridge for a little while so it is not the best picture of the pork chops that I could have taken.

I was a bit worried with how long you cooked the chops with bouillon that the meat may dry out and be a bit tough. It surprisingly was not. It actually tasted really well and was really flavorful. This is yet another easy meal that I will definitely have again.