Preparation:
Trim fat from pork chops. In large non-stick skillet sprayed with Pam, 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. |
