Ingrédients

1 tbsp.	oil	15 ml
1 tbsp.	butter	15 ml
4	pork sirloin chops, 2.5 cm (1”) thick
1	onion, chopped
2	cloves of garlic, chopped
½ cup	ketchup	125 ml
1 tbsp.	Dijon mustard	15 ml
2 tbsp.	brown sugar	30 ml
1	lime, juice and zest
1 tsp.	Worcestershire sauce	5 ml
½ tsp.	smoked paprika or chipotle peppers, ground	2 ml
¼ cup	fresh cilantro, coarsely chopped	60 ml

Méthode

Fast cooking method using a frying pan:

In a frying pan, heat the oil on high and melt the butter.
Brown the chops for 2 minutes on each side. Set aside.
In the same frying pan, brown the onion and garlic.
Add remaining ingredients except for cilantro and bring to a boil.
Place the pork chops back in the pan with the sauce, cover and continue cooking for 7 to 8 minutes.
Serve pork chops with cilantro and a wedge of lime.

Slow cooking method using the oven:

Preheat oven to 150°C (300°F).
In an ovenproof pan, heat the oil on high and melt the butter.
Brown the pork chops for 2 minutes on each side. Set aside.
In the same pan, brown the onion and garlic.
Add remaining ingredients except for cilantro and bring to a boil.
Place the pork chops back in the pan with the sauce, cover and continue cooking in the oven for 30 minutes.
Serve pork chops with cilantro and a wedge of lime.

4 Servings
Preparation time:	5 min
Cooking time:	frying pan 15 min
Cooking time:	oven 35 min