Prep 10 mins
Cook 15 mins
This recipe comes from a little recipe booklet distributed by Lea & Perrins, the Worcestershire Sauce manufacturers.
- 2 tablespoons olive oil or 2 tablespoons vegetable oil
- 4 pork chops
- salt and pepper
- 2 large onions, thin sliced
- 1⁄4 cup Worcestershire sauce
- 2 tablespoons cider vinegar
- 1 tablespoon brown sugar
- 1⁄4 teaspoon ground sage (optional)
- Season pork chops w/S&P.
- Cook chops in oil to almost done, about 4 minutes per side.
- Add onion to pan; cook, stirring occasionally, 6 minutes or to golden brown.
- Stir in worcestershire, vinegar, sugar, sage.
- Bring to boil; cook to reduce slightly.
- Return meat; simmer uncovered 2 min till done.
This was a great main dish. I also browned the pork and onions and then added the other ingredients and let everything simmer for 30 minutes under a lid and it turned out fantastic! I also thickened the sauce into a gravy and we served it over the pork and mashed potatoes. Great recipe. Thanks for posting!
I thought this was very good. I cooked the onions until almost burnt, personal taste. I used boneless pork loin chops that were very thick. Once the sauce had started reducing I added a little water to the pan and let it simmer until the thicker chops were done. Used Splenda instead of the brown sugar, diabetics in the house. Thanks for posting.
This was very good...I didn't change any of the ingredients, just the procedure....after browning the chops, I just put all the other stuff in, covered the pan and let it simmer..it had to cook longer than the recipes states...I cooked mine about 30 min and the meat was sooo tender and juicy...very good flavor!