Tomato Cantonese Pork Chops

• 10 -12 pork chops (I use boneless chops for this)
• 1/2 cup half-and-half cream or 1/2 cup milk
• 1/2 cup fine dry breadcrumb
• 1/2 cup flour
• salt and pepper
• garlic powder (optional)
• 1/4 - 1/3 cup oil
• SAUCE
• 1 medium onion
• 1 tablespoon oil
• 1 tablespoon cornstarch
• 1/4 cup cold water
• 1 (14 ounce) can whole tomatoes, quartered (with juice)
• 2 tablespoons ketchup
• 1 tablespoon h.p. steak sauce
• 2 tablespoons honey or 2 tablespoons brown sugar

1. Mix together bread crumbs, flour, salt, pepper and garlic powder (if using).
2. Dip chops into half and half cream (or milk if using).
3. Then coat the pork chops in the flour/bread crumb mixture.
4. Brown in oil over medium heat; drain oil, and set the chops in a greased shallow casserole dish.
5. To make the sauce: slice the onion in half lengthwise, and then slice finely to form half rings.
6. Brown the onion in oil.
7. In a small bowl/cup mix the cornstarch with water.
8. Add in the cornstarch mixture and the tomatoes, with the remaining ingredients; mix to combine with a wooden spoon, and bring to a boil.
9. Pour over the pork chops in the baking dish.
10. Cover with foil and bake in a 325u0b0F oven for about 30 minutes.

pork chops, cream, breadcrumb, flour, salt, garlic, oil, onion, oil, cornstarch, cold water, tomatoes, ketchup, steak sauce, honey

Taken from www.food.com/recipe/tomato-cantonese-pork-chops-127977 (may not work)