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Ginger Pork Chops With Carmelized Onions

1/3 cup water
1/3 cup soy sauce
4 teaspoons brown sugar
1/2 teaspoon ground ginger
1 clove garlic, minced
dash cayenne pepper
4 pork chops, 1 inch thick
2 tablespoons cooking oil
1 tablespoon cornstarch
1/4 cup cold water

2 large sweet onions, sliced and separated into rings
2 tablespoons cooking oil
1/4 cup ginger ale or chicken broth
1/4 teaspoon salt
dash cayenne pepper

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.


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