2 tbsp. cooking oil
4 to 6 pork chops, trimmed of fat
1 sm. sliced onion
1 lemon, thinly sliced
1/2 c. water
2 tbsp. brown sugar
2 tbsp. cider vinegar
2 dashes hot sauce
12 prunes

Heat the oil in a large skillet. Add pork chops; brown on both sides. Add onion slices and cook until tender. Arrange onion slices and lemon slices on top of each chop.

In a small bowl, mix together water, brown sugar, vinegar and hot sauce. Pour over pork chops. Add prunes. Cover and simmer 30 minutes, or until tender. Remove lid and cook until liquid thickens a little. Serve over rice, with juices. Makes 4 to 6 servings.