4 trimmed boneless pork loin chops (1 pound)
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons vegetable oil
2 onions, chopped
1/2 cup barbecue sauce
1 clove garlic, minced
1 teaspoon chili powder
3/4 cup water
2 zucchini, sliced
1 cup shredded Monterey Jack cheese

Preparation Instructions:

Season chops with salt and pepper. In skillet, heat vegetable oil over medium-high heat; cook chops for 3 to 4 minutes per side or until browned and just a hint of pink remains inside. Transfer to plate; keep warm. Add onions to pan; cook over medium heat, stirring occasionally, for 5 minutes or until softened.

Whisk together barbecue sauce, garlic, chili powder and water. Add to pan and boil for 3 minutes. Add zucchini, cover and cook over medium heat for 3 to 5 minutes or until tender. Return pork and accumulated juices to pan along with cheese. Makes 4 servings.