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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
US|METRIC
6 SERVINGS
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Directions
- 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.
- Serves 6.
NutritionView More
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470Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories470Calories from Fat150 |
% DAILY VALUE |
Total Fat17g26% |
Saturated Fat6g30% |
Trans Fat |
Cholesterol135mg45% |
Sodium1130mg47% |
Potassium890mg25% |
Protein41g |
Calories from Fat150 |
% DAILY VALUE |
Total Carbohydrate37g12% |
Dietary Fiber<1g4% |
Sugars28g |
Vitamin A6% |
Vitamin C4% |
Calcium4% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.