Simmered Pork Chop Barbecue
Straight from the kitchen in a New York minute, these quick-braised chops work well for weeknight dinner. Serve with Sour Cream Smashed Potatoes, buttered green beans and salad.
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)
- 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.
- 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 7 to 10 minutes more or until chops are tender. Serve chops and sauce over rice, if desired.
Makes 6 servings.
Recipe provided courtesy of National Pork Board.