Skillet Pork Chops

[OJR]

4 bone-in pork loin chops (3/4 inch

thick & 6 ounces each)

1/4 teas. salt

1/8 teas. pepper

1 Tbls. olive oil

1 cup chopped onion

1 cup water, divided

2 teas. honey

2 teas. prepared mustard

2 teas. Worcestershire sauce

1 teas. beef bouillon granules

2 teas. cornstarch

Sprinkle pork chops with salt & pepper.

In a large nonstick skillet coated with

nonstick cooking spray, cook pork in

olive oil for 4-6 minutes on each side or

until browned. Remove & keep warm.

In the same pan, sauté onions in drippings

until tender. Add 3/4 cup water; stir to

loosen browned bits from pan. Stir in the

honey, mustard, Worcestershire sauce &

bouillon. Bring to a boil. Return pork to the

pan. Reduce heat; cover & simmer for

6-10 minutes or until meat is tender. Remove

& keep warm.

In a small bowl, combine cornstarch & remaining

water until smooth. Gradually stir into skillet.

Bring to a boil; cook & stir for 2 minutes or

until thickened. Serve over pork chops.

[toddyboman]

sounds pretty good