2 lg. onions
Olive or salad oil
4 boneless pork loin chips, each 3/4" thick
3/4 tsp. salt
2 tbsp. brown sugar
2 tbsp. cider vinegar

1. Cut onions into thick slices. In 12 inch skillet over medium heat, in 2 tablespoons hot olive or salad oil, cook onions until tender, about 15 minutes; push onions to 1 side of skillet.

2. To skillet, add pork chops and 1 tablespoon olive or salad oil; sprinkle with salt. Cook about 10 minutes or until pork is browned on both sides and loses its pink color throughout, turning pork once.

3. Stir in brown sugar and vinegar, over high heat, heat to boiling, stirring until brown sugar dissolves.