Rosy-Lemon Pork Chops - cooking recipe

Ingredients

6 rib pork chops (3/4 to 1 inch thick)
1 tsp. salt
12 thin lemon slices
2/3 c. catsup
1/3 c. honey
1 Tbsp. water
1 tsp. cornstarch

Preparation

Brown pork chops in heavy frying pan over medium heat, turning as needed to brown evenly; drain off excess drippings.
Sprinkle chops with salt.
Place 2 lemon slices on each chop.
Mix catsup and honey; pour over chops.
Cover; cook slowly until chops are fork-tender, about 1 hour.
Remove chops from sauce; set aside to keep warm.
Blend water and cornstarch; stir into pan drippings. Cook, stirring constantly, until sauce thickens.
Serve with chops or rice.
Yields 4 to 6 servings.