Ingredients
2 tablespoons canola oil8 boneless pork loin chops (3/4 inch thick and 8 ounces each)1/2 cup packed brown sugar1/2 cup chopped sweet onion1/2 cup each ketchup, barbecue sauce, French salad dressing and honey
Preparation
In a large skillet, heat oil over medium heat. In batches, brown pork chops 2-3 minutes on each side. Return all to pan.
In a small bowl, mix remaining ingredients; pour over chops. Bring to a boil. Reduce heat; simmer, covered, 4-5 minutes or until a thermometer inserted in pork reads 145°. Let stand 5 minutes before serving. Freeze option: Place pork chops in freezer containers; top with sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring sauce; add a little water if necessary.
