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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 1 |
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I like this dish because you don't have to prebrown the meat and it's easy to multiply for more servings, says Jennifer Stewart from Gowanstown, Ontario. I usually make extra sauce to use as gravy for the meat and potatoes. Ingredients:
1 boneless pork loin chop (1/2 inch thick and 5 ounces) |
dash pepper |
4 tablespoons water, divided |
4 teaspoons ketchup |
1 teaspoon sugar |
1 teaspoon white vinegar |
1 teaspoon worcestershire sauce |
dash onion powder |
dash ground cinnamon |
1 teaspoon cornstarch |
Directions:
1. Season pork chop with pepper; place in a small nonstick skillet. In a small bowl, combine 3 tablespoons water, ketchup, sugar, vinegar, Worcestershire sauce, onion powder and cinnamon; pour over pork. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until a meat thermometer reads 160°.
2. Remove pork chop and keep warm. Combine cornstarch and remaining water until smooth; stir into pan juices. Bring to a boil; cook and stir for 1 minute or until thickened. Pour over pork. Yield: 1 serving.
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