3 tbsp. stir fry sauce (Joyce Chen's is recommended)
1/4 c. water
1 tsp. golden brown sugar
1 tbsp. cooking oil
1 c. sliced onions
1 lb. pork chops (thin cut boneless cutlets are best)

1. Mix stir fry sauce, water and sugar in small bowl and set aside.

2. Heat oil over medium high in a wok. Brown chops on both sides and put on plate; save as much oil as possible in the wok.

3. Stir fry onions in same wok until golden brown.

4. Return chops to pan, pour in sauce, allow it to boil then reduce heat to simmer. Cover and cook slowly for about 5 minutes.

5. When thoroughly cooked, serve on platter over rice. Spoon remaining sauce over meat. ENJOY.