Pork Chops Monterey

Name: Pork Chops Monterey
Ingredients: 6 (4 ounce) boneless pork loin chops; 1 -2 tablespoon oil; 1 medium onion, sliced and separated into rings; 1 cup chili sauce (sub cocktail sauce if you don't have chili sauce); 2/3 cup packed brown sugar; 3 tablespoons lemon juice

6 ingredients

4 steps

Ingredients

6 (4 ounce) boneless pork loin chops
1 -2 tablespoon oil
1 medium onion, sliced and separated into rings
1 cup chili sauce (sub cocktail sauce if you don't have chili sauce)
2/3 cup packed brown sugar
3 tablespoons lemon juice

Directions

1

Heat the oil over med-low heat in a large skillet. Place the chops in the skillet and top with the onions. Place a lid on the skillet but do not cover completely. Cook until about 2/3 done.
2

While the chops cook, stir together the remaining ingredients. Pour over the meat and replace the lid leaving it cracked to allow excess steam to escape as before.
3

Cook until juices run clear and the sauce becomes a bit thicker like a glaze. Serve with long-grain rice.
4

NOTE: The original recipe was cooked in a microwave. Here are those directions. Place the pork chops in an 11x9 glass baking dish sprayed with non-stick spray; top with onions. Combine the remaining ingredients and pour over the chops. Cover with plastic wrap and microwave on high for 15 minutes or until meat juices run clear. I don't know that I would cook these chops in the microwave for fear they'd be tough.