4 to 6 pork chops
garlic salt and pepper, to taste
2 to 3 onions, finely chopped
1/2 to 3/4 c. water
1 to 2 tsp. soy sauce
2 to 3 tbsp. vinegar
1 to 2 tbsp. sugar
2 to 3 nickel sized piece of ginger (candied or fresh)

Heat a cast iron frying pan with enough oil to lightly cover bottom. Add pork chops and season with garlic salt and pepper. When browned, remove, drain most of the fat, and add finely chopped onion (1 onion per 2 chops).

Sauté onions, return chops to pan and add water. Add about 1 to 2 teaspoons soy sauce, enough to darken. Let simmer on low heat for 20 minutes, turning once or twice. Add vinegar, sugar and ginger. Simmer 20 to 30 minutes more, turning approximately twice.

If sauce is too thick, add water. If too thin, add Wondra flour and bring to a boil. Serve with cooked rice and a salad.

Serves 4 to 6.

Submitted by: Lindsay Robishaw