I often prepare a double recipe of these tangy chops, then freeze half to keep on hand for fast dinners. They’re so easy and taste so fresh, family and friends never guess my quick entree was frozen!
—SUSAN HOLDERMAN FOSTORIA, OH
START TO FINISH: 25 MIN. • MAKES: 8 SERVINGS
2 tablespoons canola oil
8 boneless pork loin chops (3/4 inch thick and 8 ounces each)
1/2 cup packed brown sugar
1/2 cup chopped sweet onion
1/2 cup each ketchup, barbecue sauce, French salad dressing and honey
1. In a large skillet, heat the oil over medium heat. In batches, brown the pork chops 2-3 minutes on each side. Return all to pan.
2. In a small bowl, mix the remaining ingredients; pour over chops. Bring to a boil. Reduce heat; simmer, covered, 4-5 minutes or until a thermometer reads 145°. Let pork chops stand for 5 minutes before serving.
FREEZE OPTION Place the pork chops in freezer containers; top with sauce. Cool and freeze. To use, partially thaw in the refrigerator overnight. Heat through in a covered saucepan, gently stirring the sauce and adding a little water if necessary.