6 (1" thick) pork chops
1 tsp. salt
1 egg, lightly beaten
1 1/2 c. bread crumbs
2 med. onions, chopped
1/4 c. flour
1/4 tsp. pepper
2 tbsp. water
1 tbsp. butter
1 clove garlic, chopped

Coat chops with mixture of flour and seasoning. Dip both sides in a blend of egg and water and coat with bread crumbs.

Brown chops on both sides in butter in heavy skillet. Remove chops and keep warm. Add onion and garlic to skillet, cook until onion is soft. Return chops to skillet, pour sauce over all. Cover and cook over low heat, about 50 minutes. Remove chops to warm platter. Pass sauce.

SAUCE:

1/2 c. lightly packed brown sugar
1 c. water
3 oz. cream cheese
2 tbsp. vinegar
3 lemon slices
2 tsp. dry mustard
1 c. catsup
1 tbsp. butter

Mix sugar and mustard in saucepan. Blend in catsup, cream cheese, water and vinegar. Add lemon slices and butter. Heat thoroughly. Serves 6.