4 loin pork chops, cut 1 inch thick, about 1 3/4 lb.
3 tbsp. chopped onion
1/2 c. hot water
3 tbsp. cider vinegar
2 tbsp. brown sugar
1/4 tsp. salt
1 c. chili sauce
1 tsp. dry mustard
4 drops hot pepper sauce
1 beef bouillon cube

Adjust top burner to medium heat. Brown pork chops on both sides in a skillet; place chops in a 1 1/2 quart casserole, reserving 2 tablespoons of fat in skillet. Turn heat down slightly. Add onion to fat and cook until soft. Add water, vinegar, sugar, salt, chili sauce, mustard, and hot pepper sauce; mix well. Add bouillon cube and stir until dissolved. Pour sauce over chops in casserole. Bake, covered, in preheated 350 degree oven about 1 1/4 hours. 4 servings.