Fast cooking methodIn a frying pan, heat the oil on high and melt the butter.Brown the chops for 2 minutes on each side. Set aside.In the same frying pan, brown the onion and garlic.Add remaining ingredients except for cilantro and bring to a boil.Place the pork chops back in the pan with the sauce, cover and continue cooking for 7 to 8 minutes.Serve pork chops with cilantro and a wedge of lime.Slow cooking methodPreheat oven to 150°C (300°F).In an ovenproof pan, heat the oil on high and melt the butter.Brown the pork chops for 2 minutes on each side. Set aside.In the same pan, brown the onion and garlic.Add remaining ingredients except for cilantro and bring to a boil.Place the pork chops back in the pan with the sauce, cover and continue cooking in the oven for 30 minutes.

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1 Tbsp. (15 mL) oil 1 Tbsp. (15 mL) butter 4 pork sirloin chops, 2.5 cm (1") thick 1 onion, chopped 2 cloves of garlic, chopped 1/2 cup (125 mL) ketchup 1 Tbsp. (15 mL) Dijon mustard 2 Tbsp. (30 mL) brown sugar 1 lime, juice and zest 1 tsp. (5 mL) Worcestershire sauce 1/2 tsp. (2 mL) smoked paprika or chipotle peppers, ground 1/4 cup (60 mL) fresh cilantro, coarsely chopped