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This is a great week night alternative to chicken. Little prep or cook time involved. One pan cooking. I spread the onions on a serving platter, top with the pork chops, drizzle with a little more of the BBQ sauce, garnish with a thyme sprig, and I'm done. Fresh green salad on the side.


  • 4 boneless pork loin chops, about 1 inch thick, trimmed
  • 3/4 t salt, divided
  • 1/2 t smoked paprika (pimenton)
  • Freshly ground black pepper
  • 2 T olive oil
  • 1 sweet onion, very thinly sliced
  • 1 t fresh thyme leaves
  • 1/4 c prepared BBQ sauce


  • 1. Sprinkle chops on both sides with 1/2 t salt, paprika and pepper; set aside.
  • 2. Heat olive oil in large skillet over medium heat.
  • Add onions, thyme and remaining salt; cook, stirring often, until lightly browned, about 10 minutes.
  • 3. Transfer onions to serving bowl.
  • Add chops to skillet; cook over medium-high heat to brown each side, about 5 minutes; lower heat to medium.
  • Cover; cook until almost cooked through, about 5 minutes.
  • Brush BBQ sauce over each chop; turn and brush the other side.
  • Cook 1 minute.
  • Serve with onions on the side.
  • 336 calories, 22 g fat, 5 g carb, 28 g protien, 90 mg cholesterol, 666 mg sodium, 1 g fiber, 59% calories from fat.
  • -Chicago Tribune

Categories: Dinner  Main Dish  Pork 
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