1Make rice as pkg. directs. keep warm. Meanwhile, mix flour, 1 tsp. chili powder, salt and pepper in shallow dish; dredge pork chops in flour mixture.
2Heat oil in large nonstick skillet over medium high heat. Add chops, and cook 2 minutes on each side or til golden.
3Mix barbecue sauce, onion, 1/4 cup water and remaining 1 tsp. chili powder; pour over chops. Cover, reduce heat and simmer 8 minutes or til chops are done. Remove chops from pan, and keep warm.
4Mix cornstarch and 2 tsp. water, stirring til smooth. Add cornstarch mixture to sauce in pan; cook, stirring constantly, 1 minute. Divide rice evenly among plates. Put chops over rice3. Spoon sauce over chops.source: unknown