This recipe is taken from the 2009 Milk Calendar. Everyday-favourite pork chops are made even better with a zesty sauce and a cheese topping. Serve with mashed potatoes or oven fries and steamed green vegetables.
- Prep: 5 min
- Cooking: 10 min - 15 min
- 4 boneless pork loin chops
- Salt and pepper to taste
- 2 tsp (10 mL) butter
- 2 garlic cloves minced
- 1 small onion chopped
- 1/2 cup (125 mL) barbecue sauce
- 1/4 cup (60 mL) water
- 2 oz (60 g) Canadian Cheddar or Swiss or Havarti cheese cut into thin slices
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Sprinkle pork chops with salt and pepper. In a large ovenproof skillet, melt butter over medium-high heat. Brown pork chops, turning once, for about 1 min per side; transfer to a plate. Add garlic and onion to pan and sauté for about 2 min or until starting to brown. Add barbecue sauce and water and bring to a boil, scraping up bits stuck to pan.
Return pork chops to pan and turn to coat in sauce; reduce heat and simmer for 3 to 5 min or until just a hint of pink remains in pork. Place cheese slices evenly on top of each pork chop. Broil for about 2 min or until cheese is bubbling.
Use pork chops that are about 3/4-inch (2 cm) thick and be sure not to overcook them for the best taste and texture.
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||10 % / 115 mg|
|Vitamin B12:||41 %|
|Vitamin B6:||31 %|