Pork chops, in onion gravy

8 pork loin or shoulder chops, preferably with a thin rind of fat, with or without bone

1 large onion, thinly sliced

2 tbsp Worcestershire sauce

2 tbsp dark soya sauce

1 heaped tbsp sugars

2 tsp garlic granules

1 tsp salt

1/2 tsp coarsely ground pepper

2 tsp corn flour

4 tbsp oil

water

(serve 4)

Tenderize the meat by pounding. Place the chops in a tray and add a mixture of the soya sauce, sugar, Worcestershire sauce, salt, pepper, garlic granules. Stab the chops with a fork all over to allow the seasoning to sink in. Leave for an hour.

After an hour, heat the oil in a large frying pan or wok. Fry the onions for 5 minutes over medium heat. Add the chops and marinade and cook each side of the chops for 5 minutes. Add a mixture of the corn flour and 250ml cold water. Stir well and bring back to boil. Cover and simmer on low for 20 minutes. Serve with steamed rice or creamed potato .

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