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.

Simmered Pork Chop Barbecue

6 boneless pork loin chops, 3/4-inch thick
3/4 teaspoon salt
2 tablespoons butter
1 large onion, chopped
1 1/2 cups barbecue sauce
3/4 cup water
1/2 cup packed brown sugar
4 teaspoons Worcestershire sauce
2 tablespoons cold water
1 tablespoon cornstarch
Hot cooked rice (optional)

1. Sprinkle chops with salt. Cook chops in hot butter in extra-large skillet over medium heat, 1 to 2 minutes on each side until brown, turning once. Remove chops.
2. 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.
3. Stir together cold water and cornstarch in small bowl; stir into mixture in skillet. Cook until thickened, stirring constantly.
4. Return chops to skillet; cook 7 to 10 minutes more or until chops are tender. Serve chops and sauce over rice, if desired.

Serves 6.

Recipe provided courtesy of Pork, Be Inspired®.