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In A Bowl, Combine The Salad Dressing, Barbecue Sauce And Chili Powder; Mix Well. Pour 1/2 Cup Marinade Into A Large Resealable Plastic Bag; Add The Pork Chops. Seal Bag And Turn To Coat; Refrigerate For At Least 1 Hour. Cover And Refrigerate Remaining Marinade. Drain And Discard Marinade From Pork. In A Large Skillet Coated With Nonstick Cooking Spray, Brown Chops On Both Sides Over Medium Heat; Drain. Add Reserved Marinade. Bring To A Boil. Reduce Heat; Cover And Simmer For 5-7 Minutes Or Until A Meat Thermometer Reaches 160 Degrees F.
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