10
30

Description

Straight from the kitchen in a New York minute, these chops work well for weeknight dinner. Serve with hot rice, buttered snow peas and salad.

Ingredients

  • 6 boneless pork chops (3/4-inch thick)
  • 3/4 teaspoon salt
  • 2 tablespoons butter
  • 1 onions (large, chopped)
  • 1 1/2 cups barbecue sauce
  • 3/4 cup water
  • 1/2 cup brown sugar (packed)
  • 4 teaspoons worchestershire
  • 2 tablespoons cold water
  • 1 tablespoon corn starch

Directions

  1. Sprinkle chops with salt. Cook chops in hot butter in extra-large skillet over medium heat, 1-2 minutes on each side until brown, turning once. Remove chops. Add onion to drippings in skillet; cook until tender, stirring often. Add barbecue sauce, water, brown sugar and Worcestershire sauce to onion. Bring to boiling. Reduce heat; cover and simmer for 10 minutes. Stir together cold water and cornstarch in small bowl; stir into mixture in skillet. Cook until thickened, stirring constantly. Return chops to skillet; cook 8 minutes more or until internal temperature on a thermometer reads 145 degrees F. Remove chops from heat and allow to rest 3 minutes before serving pork and sauce over rice, if desired.
  2. Serves 6.
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