On days I volunteer at church or shuttle between after-school activities, I'm glad this dinner comes together in one skillet. The sauce makes the chops so moist and tender. I also simmer it up with other meats like beef or venison steaks.—Tammy Messing, Ruth, Michigan
- 4 boneless pork loin chops (1/2 inch thick)
- 1 teaspoon seasoned salt
- 1 tablespoon butter
- 1 medium onion, chopped
- 1/2 cup water
- 1/2 cup packed brown sugar
- 1 cup honey barbecue sauce
- 1 tablespoon Worcestershire sauce
- 2 teaspoons cornstarch
- 1 tablespoon cold water
- Sprinkle pork chops with seasoned salt. In a large skillet, brown chops on both sides in butter over medium-high heat. Remove chops.
- In the drippings, saute onion until golden brown. Add the water, brown sugar, barbecue sauce and Worcestershire sauce. Return chops to the skillet. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until meat juices run clear. Remove chops; keep warm.
- Combine cornstarch and cold water until smooth; gradually stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork. Yield: 4 servings.
Originally published as Skillet Barbecued Pork Chops in Country Woman March/April 2003, p39
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Skillet Barbecued Pork Chops
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review