- 6 ounces lean, boneless pork chop
- 1/2 tablespoon olive oil
- 1/4 cup chopped onion
- 1 clove garlic
- 1/4 teaspoon black pepper
- 1/3 cup low sodium tomato juice
- 1/2 teaspoon hot sauce
- 1/2 teaspoon Worcestershire sauce
- Rinse and pat dry pork. Mince garlic and set aside. Heat oil in a non stick skillet to medium high and saute pork chop 3 to 4 minutes per side until lightly browned. Remove from heat and keep warm.
- In same skillet, saute onion and garlic for about 2 minutes; add black pepper, tomato juice, hot sauce and Worcestershire sauce and mix well. Add back pork; lower heat to a simmer and cook for about 10 minutes, turning once. Serve over rice.