Pork Chops Skillet

• 4 bone-in pork loin chops (3/4 inch thick and 6 ounces each)
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 tablespoon butter
• 1 cup chopped onion
• 1 cup water, divided
• 2 teaspoons honey
• 2 teaspoons prepared mustard
• 2 teaspoons Worcestershire sauce
• 1 teaspoon beef bouillon granules
• 2 teaspoons cornstarch

1. Sprinkle pork chops with salt and pepper. In a
2. coated with cooking spray, cook pork in butter for 4-6 minutes on each side or until browned. Remove and keep warm.
3. In the same pan, saute onion in drippings until tender. Add 3/4 cup water; stir to loosen browned bits from pan. Stir in the honey, mustard, Worcestershire sauce and bouillon. Bring to a boil. Return pork to the pan. Reduce heat; cover and simmer for 6-10 minutes or until meat is tender. Remove and keep warm.
4. In a small bowl, combine cornstarch and remaining water until smooth. Gradually stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over pork chops.

chops, salt, pepper, butter, onion, water, honey, mustard, worcestershire sauce, beef bouillon granules, cornstarch

Taken from www.tasteofhome.com/recipes/pork-chops-skillet/ (may not work)