- 2 tablespoons barbeque sauce
- 1/2 teaspoon chili powder
- 1/4 teaspoon hot sauce
- 1 teaspoon apple cider vinegar
- 5 ounces lean boneless pork chops
- Rinse and pat dry the pork chop. Blend the barbecue sauce, chili powder, hot sauce and vinegar in a shallow dish. Coat the pork and marinate for about 30 minutes in the refrigerator.
- Heat a nonstick skillet to medium high heat, drain the pork, but reserve the marinade; brown both sides for about 3 minutes each. Add the marinade, bring to a boil, reduce heat; cover and cook for about 3-4 minutes more until the pork is cooked through. Serve immediately.