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.
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.
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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