Thanks ElsieD! This is one of our long time favorites.
I have recently adapted the recipe to the Instant Pot. When I use the Instant Pot, I deglaze the pot with the sauce mix after sautéing the onions and garlic and before returning the pork to the pot. I use Manual, High Pressure for 8 minutes and Natural Release for 20 minutes.
Mexican-Style Pork Chops
Adapted from recipe in Texas On The Halfshell from Texas Dept. of Agriculture
Yield: 2 servings
- 2 Bone-in Pork Chops (or Pork Butt Steak)
- 1/4 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 1/4 cup all-purpose flour
- 2 tablespoons vegetable oil
- 1 cup onion, sliced
- 1 clove garlic, minced
- 1/3 cup Heinz chili sauce
- 2 teaspoons Worcestershire sauce
- 3 tablespoons apple cider vinegar
- 1 1/2 tablespoons brown sugar
- 3/4 cups boiling water
1. Preheat oven to 375℉.
2. Trim excess fat from pork. Season with salt and pepper; then dredge in flour, shaking off excess.
3. Heat oil in preheated cast iron or other oven-proof skillet and brown pork.
4. Remove pork from skillet and keep warm.
5. Add onion to skillet; cook about 5 minutes. Then add garlic and cook for about a minute, do not let burn.
6. Return pork and any juices to skillet. Remove skillet from heat.
7. Mix chili sauce, Worcestershire sauce, vinegar, brown sugar and boiling water in 2 cup measure. Add to skillet and cover with foil.
8. Bake pork for 40 minutes.
9. Remove cover and bake another 10 minutes.