Spicy Pork Chops
6 pork chops, depending on size, 500gm total
1 large onion
2 tbs chili powder
1/4 cup flour
2 tbs oil
1 cup, 8oz (250ml) tomato sauce
1/2 cup, (4oz, 125ml) chicken stock
1 tbs Worcestershire sauce
1 tsp dry mustard powder
1 tbs cornstarch (maizena) dissolved in 2 tbs water
Method:
Peel and slice onion.
Combine flour and 1 tbs chili powder in plastic food bag.
Add pork chops and toss to coat.
In nonstick skillet large enough to hold the chops heat 1 tbs oil over medium-high heat.
Add chops and sauté about 3 minutes per side, until lightly browned.
Remove and set aside.
Add remaining 1 tbs oil and the remaining 1 tbs chili powder.
Sauté for 1 minute, then add sliced onions.
Sauté about 5 minutes until onion starts to brown.
Add tomato sauce, chicken stock, Worcestershire, mustard and bring to a boil.
Add cornstarch mixture and cook, stirring constantly until thickened.
Reduce heat to low and return chops to pan.
Cover, and simmer chops until done, about 10 minutes, turning once.
Serve chops with sauce and onions. Add hot sauce if, when and as desired.
P.S. If you are sitting in the evening for a nice long drinking session this is a must.
