Pork Chops with Carmelized Onions and Ginger
Ingredients
- 1/3 cup water
- 1/3 cup soy sauce
- 4 brown sugar
- 1/2 teaspoon ground ginger
- 1 clove garlic, minced
- dash cayenne pepper
- 4 pork chops, 1 inch thick
- 2 cooking oil
- 1 tablespoon cornstarch
- 1/4 cup cold water
- 2 large sweet onions, sliced and separated into rings
- 1/4 cup ginger ale or chicken broth
- 1/4 teaspoon salt
Instructions
In a large resealable plastic bag or shallow glass container, combine the first six ingredients. Add pork chops; seal bag or cover container and chill for 2 hours, turning once. Remove pork chops from marinade; set marinade aside. In a large skillet over medium heat, cook pork chops in oil for 3 minutes per side or until golden brown. Add reserved marinade; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Remove chops from skillet; set aside and keep warm. Combine cornstarch and cold water until smooth; add to skillet. Bring to a boil; boil and stir for 2 minutes or until sauce is thickened and clear. Meanwhile, toss onions in oil in a large skillet. Cover and cook over medium heat for 10 minutes, stirring occasionally. Uncover; cook and stir for 15 minutes or until golden brown. Add ginger ale, salt and cayenne; cook 5 minutes longer. Top each chop with carmelized onions and serve with sauce. Yield 4 servings.