- 4 bone-in pork loin chops (3/4 inch thick and 6 ounces each)
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 tablespoon butter
- 1 cup chopped onion
- 1 cup water, divided
- 2 teaspoons honey
- 2 teaspoons prepared mustard
- 2 teaspoons Worcestershire sauce
- 1 teaspoon beef bouillon granules
- 2 teaspoons cornstarch
- Sprinkle pork chops with salt and pepper. In a large nonstick skillet coated with cooking spray, cook pork in butter for 4-6 minutes on each side or until browned. Remove and keep warm.
- In the same pan, saute onion in drippings until tender. Add 3/4 cup water; stir to loosen browned bits from pan. Stir in the honey, mustard, Worcestershire sauce and bouillon. Bring to a boil. Return pork to the pan. Reduce heat; cover and simmer for 6-10 minutes or until meat is tender. Remove and keep warm.
- In a small bowl, combine cornstarch and remaining water until smooth. Gradually stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over pork chops. Yield: 4 servings.
Originally published as Skillet Pork Chops in Light & Tasty April/May 2006, p36
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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Reviewed Apr. 5, 2011
"VERY EASY AND VERY GOOD. DOESN'T TAKE A LOT OF TIME OR INGREDIENTS. MY HUSBAND AND I LOVE IT!"