Yield
4 servings

How to Make It

Step 1

Heat oil in a 10-inch cast-iron Skillet; brown chops on both sides over high heat. Sprinkle chops with salt, sage, and paprika; pour off pan drippings. Drain chops on paper towels.

Step 2

Return chops to skillet; add beef broth and garlic. Cover and simmer over low heat until tender. Remove chops, and set aside. Add vermouth and sour cream to broth in skillet, stirring well.

Step 3

Return chops to sauce, and cook over low heat 15 minutes, turning chops and basting frequently with sauce. Serve immediately with sauce.

Oxmoor House Homestyle Recipes

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