Pork Chops Monterey

1. 1

   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.

2. 2

   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.

3. 3

   Cook until juices run clear and the sauce becomes a bit thicker like a glaze. Serve with long-grain rice.

4. 4

   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.

* Per serving · 4 servings · Values may vary.

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