Stove-top bbq pork chops - tuesday's dinner menu

Yield: 4 servings

Measure Ingredient
4 \N Boneless pork loin chops [1lb]
2 teaspoons Vegetable oil
1 \N Onion, chopped
⅓ cup Ketchup
1 tablespoon Cider vinegar
1 tablespoon Worcestershire sauce
2 teaspoons Packed brown sugar
¼ teaspoon Dry mustard
¼ teaspoon Pepper

Serve with Baked potato with sour cream Buttered carrots Chocolate Chip cookies Milk

Trim fat from pork chops. In large non-stick skillet, heat oil over medium-high heat; cook pork chops, turning once, for 5 minutes or until browned on both sides. Transfer to plate; set aside.

Add onion to skillet; cook over medium heat, stirring, for 4 minutes or until softened.

Meanwhile, in small bowl, combine ketchup, vinegar, Worcestershire sauce, sugar, mustard and pepper; pour into skillet. Bring to boil; return pork and any accumulated juices to skillet, turning to coat. Reduce heat to simmer; cook, stirring and turning pork chops occasionally, for about 8 minutes or just until only a hint of pink remains inside pork chops and sauce is thickened.

If the sauce is too thick, stir in 1 tb of water at the end.

Per serving: 208 calories, 23 g protein, 8⅒ g fat, 11 g carbohydrate Tuesday's Menu: Calories Fat (g) Pork chops as cooked 208 8⅒ 1 baked potato 155⅒ 2 tb sour cream 31 ⅖ ½ c carrots 35 ⅒ ½ ts butter 16 1⅘ 1 c milk 102 2⅗ 2 sm choc chip cookies 98 4⅖

Total: 645 17½ Percent from fat: 24 percent Source: Canadian Living Test Kitchen, Canadian Living [magazine] Feb 96 [-=PAM=-] PA_Meadows@...

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