Pork Chops Monterey

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- Ready In:
- 25mins
- Serves:
- Units:
Nutrition Information
8
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ingredients
- 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
directions
- 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.
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RECIPE MADE WITH LOVE BY
@Redneck Epicurean
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@Redneck Epicurean
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Absolutely the best tasting pork chops for the few items needed to make this recipe. I had picky eaters over and even they had seconds! I had run out of steam when making these so, I just browned my chops and threw them in my pressure cooker which killed the sauce but, the chops got all the flavor. I will be making these again but, I plan to bake them. Definitely going to be a regular dinner in my house... Thanks!
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This is hands down one of the best pork dishes that I have ever had in my life! The sauce was sweet and tangy and the chops really absorbed it. I was in a hurry so I cooked it over Medium heat and the chops dried out a little. Next time I will make sure that I have enough time to slow cook it and really get the full effect of this recipe. I'm so glad you posted this recipe and you are still greatly missed.
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