Stir together the Italian dressing, barbecue sauce, and chili powder. Place chops in shallow baking pan or plastic container. Pour sauce mixture over the chops, cover, and refrigerate for 30 minutes or overnight. 

 

Heat a 12-inch nonstick skillet over medium-high heat. Drain liquid from pork and save. Place pork in skillet and brown for a few minutes on both sides. Pour the liquid (that was saved) over the top of the chops. Cover pan. Simmer over medium heat for 8 minutes.  

 

Yields: 4 servings.