2 to 3 lg. onions
Olive or salad oil
4 boneless pork loin chops
1 1/2 tsp. salt
4 tbsp. brown sugar
4 tbsp. vinegar

Cut onions into thick slices. In 12 inch skillet over medium heat, in 2 tablespoons hot salad oil, cook onions until tender, about 15 minutes; push onions to one side of skillet. To skillet add one tablespoon salad oil; sprinkle with salt. Cook about 10 minutes or until pork is brown on both sides and loses its pink color throughout, turning pork once. Stir in brown sugar and vinegar. Over high heat, heat to boiling, stirring until brown sugar dissolves.