Ingredients (Serves 2)
- 6 thin-cut pork loins or 2 pork chops
- 1 tablespoon chili powder
- 1 teaspoon salt
- 1 tablespoon + 1 teaspoon canola oil, divided
- 1/2 small yellow onion, chopped
- 1 tablespoon cider vinegar
- 1/4 cup maple syrup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon cornstarch dissolved in 1 tablespoon water
- Sprinkle chili powder and salt on pork and let sit at room temperature 30-45 minutes.
- Heat a heavy pan on medium-high heat. Add about a tablespoon of canola oil and heat until it ripples. Brown the pork in the pan. If using thin-cut pork loins, brown about 4 minutes each side, until cooked through. If using pork chops, brown about 4 minutes each side, then add 1/2 cup water, cover saucepan, and steam until cooked through, about 10 minutes. Remove pork from pan and keep warm.
- Add a teaspoon of oil to the pan and add onions. Saute about 5 minutes, until translucent. Add vinegar, maple syrup, Worcestershire sauce and cornstarch mix. Scrape up browned bits in pan and heat to a simmer. Cook together until thickened, about 5 minutes.
- Pour sauce over pork and serve immediately.