Ingredients
1 medium onion, chopped4 teaspoons canola oil, divided1 tablespoon minced fresh gingerroot1 teaspoon chili powder1/2 teaspoon salt1/2 teaspoon pepper1/2 teaspoon ground cinnamon4 bone-in pork loin chops (6 ounces each)1/2 cup reduced-sodium chicken broth1/4 cup maple syrup2 cups hot cooked rice
Preparation
In a small skillet over medium-low heat, cook onion in 2 teaspoons oil until golden brown and very tender, about 10 minutes. Add ginger; cook and stir 2 minutes longer.
Meanwhile, combine the chili powder, salt, pepper and cinnamon; rub over both sides of pork chops. In a large skillet over medium heat, brown chops in remaining oil for 2-3 minutes on each side.
Add the broth, syrup and onion mixture. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until meat is tender. Remove chops and keep warm.
Bring broth mixture to a boil; cook, uncovered, until liquid is thickened and reduced to 1/2 cup. Serve chops with rice and sauce.
