1 tablespoon olive or vegetable oil
4 3/4" thick boneless pork loin chops*
1 cup chopped onion
8 ounce tomato sauce
1/4 cup water
1/2 teaspoon salt
2 teaspoons chili powder
1 teaspoon dry oregano
1 teaspoon Worcestershire
1/2 teaspoon sugar
Brown the pork (I do this in an electric skillet) in the vegetable oil, then remove and set on a plate (it will cook the rest of the way later).
In the same pan, saute the chopped onion until it is soft and the cut edges turn just slightly golden. Add everything else and stir until well mixed.
Put the pork chops back in the sauce and simmer, slowly, for 30 minutes (turn the pork chops over a couple times within that 30 minutes).
After 30 minutes, top with shredded Monterrey Jack cheese and put the lid back on for a few minutes (no heat) until cheese melts.
Sauce will be nice and thick. Serve with rice or noodles and make sure you include a nice big spoon of sauce with each pork chop
*Note: I buy a small 1 1/2 pound pork loin roast (NOT pork tenderloin), and then slice it into nice thick slices for this recipe.