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.