Quick, Easy Pork Chops

Wow. Where has time gone. It seems just yesterday that the month of August was just beginning and now it's almost at a close. Time has flown this summer. I've moved out of my parents house, had my sanity tried, learned how to grocery shop, learned that a dishwasher is a precious commodity, become an expert at making grocery lists, attempted to adjust my cooking for 2 instead of 4+ (not always successfully!) and  now it's back to school tomorrow. What?!
Instead of juggling cooking for two and various household chores, I'll be juggling books and schedules and homework papers. I'm not sure where dinner will fit in between going to class (ew, class at 5pm til 8pm!) and homework but I suppose it'll work out somehow.
I've been testing out recipes to find ones that will work with both my and DB's schedules. His schedule, unfortunately, tends to run opposite mine; he sleeps during the day and works at night, which leaves little time for an elaborate dinner.

These pork chops from Simple and Delicious fit my criteria perfectly. Easy, fast, tasty, and everything on hand. Done and done. DB pronounced them "Awesome" and I have a feeling they will be on the menu in the future.

Sadly, I only have a (very bad) picture of the finished dish, but it's so quick and simple to prepare, the pictures wouldn't show much.

4 bone-in pork loin chops (the loin chops at my grocery were way too thin so I bought boneless country style chops and pounded them to an even thickness)

1/2 teaspoon salt

1/4 teaspoon pepper

1 tablespoon Olive Oil

1/4 cup sliced onion  (I used 1/2 an onion, sliced)

2 garlic cloves, minced

1/2 cup Worcestershire sauce

3 tablespoons honey

1 tablespoon Dijon mustard

Sprinkle pork chops with salt and pepper. In a large skillet, brown chops in oil. Remove and keep warm.
In the same skillet, saute onion until tender. Add garlic; cook 1 minute longer. Add the Worcestershire sauce, honey and mustard to the skillet; stirring to loosen browned bits from pan. Bring to a boil. Return chops to the pan. Reduce heat; cover and simmer for 15-20 minutes or until tender.

Served with quick microwaved snow peas and carrots. I hope you find this dish as delicious as DB and I did.