Pork Chops with Sweet Browned Onions

Serves 4; 1 chop and 2 tablespoons onion mixture per serving

Rub

1/2 teaspoon paprika

1/4 teaspoon pepper

1/4 teaspoon garlic powder

1/4 teaspoon dried thyme, crumbled

1/4 teaspoon salt

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4 thin pork loin chops with bone (about 1 1/4 pounds), all visible fat discarded

1 teaspoon canola or corn oil 1 medium onion, thinly sliced

1/4 cup water

1 teaspoon sugar

1 teaspoon steak sauce (lowest sodium available)

Calories 166

Total Fat 9.0 g

Saturated Fat 3.0 g

Polyunsaturated Fat 1.0 g

Monounsaturated Fat 4.0 g

Cholesterol 49 mg

Sodium 192 mg

Carbohydrates 5 g

Fiber 1 g

Sugars 4 g

Protein 16 g

Dietary Exchanges: 1 vegetable, 2 lean meat, 1/2 fat

In a small bowl, stir together the rub ingredients. Sprinkle over both sides of the pork. Using your fingertips, gently press the rub so it adheres to the pork.
Heat a large nonstick skillet over medium-high heat. Add the oil, swirling to coat the bottom. Cook the pork for 2 minutes. Turn over. Cook for 1 to 2 minutes, or until no longer pink in the center. Be careful not to overcook; the thin chops don’t require much cooking time. Transfer to a serving plate. Cover to keep warm.
In the same skillet, still over medium-high heat, cook the onion for 2 minutes, stirring frequently and scraping to dislodge any browned bits. Stir in the remaining ingredients. Cook for 6 minutes, or until the onion is richly browned, stirring frequently. Spoon the onion mixture over the pork.