Yummy Pork Chops

I wasn't sure how this would turn out, but my family loved it. I served it with Asian Salad (store-bought) and Herb Rice (recipe follows). The recipe was taken from Anna Casale's Long Life Cookbook - Delectable Recipes for Two.

The onion, lemon, brown sugar, and ketchup form a mahogany glaze for these succulent chops.

2 teaspoons olive oil
4 pork rib chops, each 1/2-inch thick (1 lb total weight), well trimmed of fat
1 small yellow onion (5 oz), peeled and sliced into paper-thin rounds
1 lemon (4 oz), ends removed, sliced into 8 thin rounds
2 teaspoons ketchup
4 teaspoons dark brown sugar
2 to 3 tablespoons water

1. In a 10-inch nonstick skillet, heat oil over medium-high heat. Lightly brown chops on both sides, about 1 minute on each side; transfer to a platter. Remove skillet from heat, discard any pan drippings, and wipe pan out with paper towel.
2. In same skillet, arrange pork chops in a single layer. Arrange onion slices over chops in an overlapping pattern. Place 2 slices of lemon on top of each chop, spoon 1/2 teaspoon of ketchup over each chop, and sprinkle 1 teaspoon dark brown sugar over each. Add 2 tablespoons water to bottom of pan.
3. Cover pan and cook chops over low heat until cooking liquid forms a glaze, about 15 minutes. Continue cooking, covered, basting frequently, until chops are extremely tender when pierced with the tip of a knife, about 15 minutes. If glaze gets extremely thick while basting, stir in another tablespoon of water.
4. Transfer chops to a platter with a spatula, and spoon glaze from bottom of pan over each. Serve immediately.