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1. For barbecue sauce, heat 2 teaspoons oil in a 3-quart saucepan over medium heat. Add onion and garlic; cook 3 to 5 minutes, until onion softens. Stir in 1 teaspoon cumin and 1/4 to 1/2 teaspoon red pepper; cook 3 minutes. Stir in tomato sauce, water, ketchup, Worcestershire, brown sugar, and vinegar; bring to a boil. Reduce heat and simmer, stirring occasionally, 1 hour.
2. Heat oven to 350 degrees F. Combine salt, 1 teaspoon cumin, black pepper and 1/8 teaspoon red pepper in a cup. Rub mixture on chops. Heat 2 teaspoons oil in a large nonstick, ovenproof skillet over medium-high heat, 2 minutes. Add chops and cook 2 minutes per side. Spoon 2 tablespoons barbecue sauce on top of each chop. Bake chops 8 to 10 minutes, or until an instant-read meat thermometer registers 160 degrees F. when inserted in center of each chop. Serve chops with additional barbecue sauce. Makes 4 servings.