Stove-Top BBQ Pork Chops

      4    Boneless pork loin chops            1 tb Cider vinegar
           - [1lb]                             1 tb Worcestershire sauce
      2 ts Vegetable oil                       2 ts Packed brown sugar
      1    Onion, chopped                    1/4 ts Dry mustard
    1/3 c  Ketchup                           1/4 ts Pepper

  Serve with Baked potato with sour cream Buttered carrots Chocolate Chip
  cookies Milk

  Trim fat from pork chops. In large non-stick skillet, heat oil over
  medium-high heat; cook pork chops, turning once, for 5 minutes or until
  browned on both sides. Transfer to plate; set aside.

  Add onion to skillet; cook over medium heat, stirring, for 4 minutes or
  until softened.

  Meanwhile, in small bowl, combine ketchup, vinegar, Worcestershire sauce,
  sugar, mustard and pepper; pour into skillet. Bring to boil; return pork
  and any accumulated juices to skillet, turning to coat. Reduce heat to
  simmer; cook, stirring and turning pork chops occasionally, for about 8
  minutes or just until only a hint of pink remains inside pork chops and
  sauce is thickened.

  If the sauce is too thick, stir in 1 tb of water at the end.