- 4
- 5 mins
- 18 mins
Ingredients
- 2 extra-large bags boil-in-bag white rice
- 2 tablespoons all-purpose flour
- 2 teaspoons chili powder, divided
- 1 teaspoon salt
- 1/8 teaspoon black pepper
- 4 (1/2-inch-thick) boneless pork loin chops
- 2 tablespoons canola oil
- 1/2 cup bottled barbecue sauce
- 1/4 cup frozen chopped onion
- 1/4 cup water
- 2 teaspoons cornstarch
- 2 teaspoons water
Preparation
Step 1
Prepare rice according to package directions; keep warm.
Meanwhile, combine flour, 1 teaspoon chili powder, salt, and pepper in a shallow dish; dredge pork chops in flour mixture.
Heat oil in a large nonstick skillet over medium-high heat. Add chops, and cook 2 minutes on each side or until golden.
Combine barbecue sauce, onion, 1/4 cup water, and remaining 1 teaspoon chili powder; pour over chops. Cover, reduce heat, and simmer 8 minutes or until chops are done. Remove chops from pan, and keep warm.
Combine cornstarch and 2 teaspoons water, stirring until smooth. Add cornstarch mixture to sauce in pan; cook, stirring constantly, 1 minute. Divide rice evenly among plates; place chops over rice, and spoon sauce evenly over chops.
Notes:
Adding a slurry is a fast and easy way to thicken a sauce with no lumping. A mixture of cornstarch (or flour) and water is stirred into a hot liquid mixture, as we do in this recipe.