Pork Chops Monterey Recipes

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PORK CHOPS MONTEREY



Pork Chops Monterey image

This scrumptious chicken dish came from my Cooking for 2 magazine. It is from an article about dinner for guests. It is easily scaled down if it's just you and another person or you want to do some OAMC stuff. Catch those chops on sale like I do and hit the kitchen!

Provided by Redneck Epicurean

Categories     Pork

Time 25m

Yield 6 serving(s)

Number Of Ingredients 6

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

Steps:

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

Nutrition Facts : Calories 345.1, Fat 10.3, SaturatedFat 3.1, Cholesterol 76, Sodium 670.9, Carbohydrate 35.2, Fiber 3, Sugar 29.5, Protein 25.8

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