| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

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.

Nutrition Facts
Calories 373 calories
Protein 25 grams
Fat 17 grams
Sodium 935 milligrams
Cholesterol 83 milligrams
Saturated Fat 7 grams
Carbohydrates 29 grams
Fiber 1 grams

Recipe provided courtesy of Pork, The Other White Meat.