"I like this dish because you don't have to prebrown the meat and it's easy to multiply for more servings," says Jennifer Stewart from Gowanstown, Ontario. "I usually make extra sauce to use as gravy for the meat and potatoes."
- 1 boneless pork loin chop (1/2 inch thick and 5 ounces)
- Dash pepper
- 4 tablespoons water, divided
- 4 teaspoons ketchup
- 1 teaspoon sugar
- 1 teaspoon white vinegar
- 1 teaspoon Worcestershire sauce
- Dash onion powder
- Dash ground cinnamon
- 1 teaspoon cornstarch
- Season pork chop with pepper; place in a small nonstick skillet. In a small bowl, combine 3 tablespoons water, ketchup, sugar, vinegar, Worcestershire sauce, onion powder and cinnamon; pour over pork. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until a meat thermometer reads 160°.
- Remove pork chop and keep warm. Combine cornstarch and remaining water until smooth; stir into pan juices. Bring to a boil; cook and stir for 1 minute or until thickened. Pour over pork. Yield: 1 serving.
Originally published as Saucy Pork Chop in Cooking for 2 Winter 2006, p63
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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