Skillet-Barbecued Pork Chops

For a meal that reminds you of your childhood, prepare Skillet-Barbecued Pork Chops, Parmesan Potato Wedges, steamed green beans, and Chocolate-Banana Bread Pudding.

Yield: 2 servings
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 274
  • Calories from fat: 37%
  • Fat: 11.4g
  • Saturated fat: 4g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 24.6g
  • Carbohydrate: 16.7g
  • Fiber: 0.0g
  • Cholesterol: 74mg
  • Iron: 0.0mg
  • Sodium: 437mg
  • Calcium: 0.0mg

Ingredients

  • Vegetable cooking spray
  • 2 (4-ounce) lean boneless center-cut loin pork chops (3/4 inch thick)
  • 2 tablespoons minced onion
  • 2 teaspoons minced garlic
  • 1/2 cup water
  • 1/4 cup no-salt-added tomato paste
  • 2 tablespoons brown sugar
  • 1 1/2 tablespoons low-sodium soy sauce
  • 2 teaspoons lemon juice
  • Dash of salt

Preparation

  1. Coat a small nonstick skillet with cooking spray; place over medium-high heat until hot. Add pork chops, and cook 2 minutes on each side or until browned. Remove chops from skillet. Drain and pat dry with paper towels. Wipe drippings from skillet with a paper towel.
  2. Coat skillet with cooking spray; place over medium-high heat until hot. Add onion and garlic; saute 1 minute. Add water and remaining ingredients to skillet; stir well. Return chops to skillet; bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes or until tender.
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