- Portion size 4 servings
- Credits : Canadian Living Magazine: September 1999
- 4 boneless pork loin chops (1 lb/500 g total)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 teaspoons vegetable oil
- 2 onions chopped
- 1/2 cup barbecue sauce
- 1 clove garlic minced
- 1 teaspoon chili powder
- 3/4 cups water
- 2 zucchinis sliced
- 1 cup shredded Monterey Jack cheese
Season pork chops with salt and pepper.
In skillet heat vegetable oil over medium-high heat; cook chops for 3 to 4 minutes per side or until browned and just a hint of pink remains inside. Transfer to plate; keep warm.
Add onions to pan; cook over medium heat, stirring occasionally, for 5 minutes or until softened.
Whisk together barbecue sauce, garlic, chili powder and water, add to pan and boil for 3 minutes.
Add zucchini, cover and cook over medium heat for 3 to 5 minutes or until tender.
Return pork and accumulated juices to pan along with Monterey Jack cheese.