Ingredients
4 bone-in pork loin chops (3/4 inch thick and 6 ounces each)1/4 teaspoon salt1/8 teaspoon pepper1 tablespoon butter1 cup chopped onion1 cup water, divided2 teaspoons honey2 teaspoons prepared mustard2 teaspoons Worcestershire sauce1 teaspoon beef bouillon granules2 teaspoons cornstarch
Preparation
Sprinkle pork chops with salt and pepper. In a large nonstick skillet coated with cooking spray, cook pork in butter for 4-6 minutes on each side or until browned. Remove and keep warm.
In the same pan, saute onion in drippings until tender. Add 3/4 cup water; stir to loosen browned bits from pan. Stir in the honey, mustard, Worcestershire sauce and bouillon. Bring to a boil. Return pork to the pan. Reduce heat; cover and simmer for 6-10 minutes or until meat is tender. Remove and keep warm.
In a small bowl, combine cornstarch and remaining water until smooth. Gradually stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over pork chops.
