Pork Chops Diablo

Directions and notes:

Cut the onions into wedges ( you can use an apple slicer if the onion is small enough). In a plastic bag, or on a plate, combine the flour, chili powder, black pepper, and cayenne pepper. Either dredge or shake the pork chops to coat lightly. Remove the chops and reserve the flour misture.

In a large skillet, warm the oil over medium-high heat until hot but not smoking (never leave the skillet unattended during this step!). Add the pork chops and cook until they are browned all over; about 3 minutes per side. Remove the chops to a plate and cover loosely to keep warm.

Add the butter and onion to the skillet and saute until the onion begins to brown, about 3 minutes.

Stir in about one tablespoon of the reserved flour mixture and cook, stirring, until the flour is no longer visible (Cajuns call this a roux), about one minute. Add the tomato sauce, beef broth, worcestershire Sauce, hot pepper sauce and dry mustard.

Pour any juices that have accumulated under the chops into the skillet and bring the mixture to a boil over medium-high heat, stirring constantly.

Add the chops, reduce the heat to low, cover and simmer until the chops are cooked through, about 12 minutes. Turn ther chops over after the first 6 minutes.

Serve the chops topped with the sauce and onions.