Rosy-Lemon Pork Chops

1. 1

   Brown pork chops in heavy frying pan over medium heat, turning as needed to brown evenly; drain off excess drippings.

2. 2

   Sprinkle chops with salt.

3. 3

   Place 2 lemon slices on each chop.

4. 4

   Mix catsup and honey; pour over chops.

5. 5

   Cover; cook slowly until chops are fork-tender, about 1 hour.

6. 6

   Remove chops from sauce; set aside to keep warm.

7. 7

   Blend water and cornstarch; stir into pan drippings. Cook, stirring constantly, until sauce thickens.

8. 8

   Serve with chops or rice.

9. 9

   Yields 4 to 6 servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.