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 onion (large, chopped)
- 1 1/2 cups barbecue sauce
- 3/4 cup water
- 1/2 cup brown sugar (packed)
- 4 teaspoons worcestershire sauce
- 2 tablespoons cold water
- 1 tablespoon cornstarch
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.
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