Chili and onion pork

• 1/2 cup vegetable oil
• 4 large pork chops
• 4 red onions, sliced into rings one-eighth-inch thick
• 4 fresh red chili peppers, cut diagonally into one-eighth-inch pieces
• 2 tablespoons sugar
• 1/4 cup dark soy sauce
• 1/4 cup fresh lime juice
• 1/2 teaspoon salt

1. Heat the oil in a wok or large frying pan until the oil smokes.
2. Add the pork chops and cook over moderately high heat until cooked through, about 10 to 15 minutes on each side.
3. Drain and remove pork chops to a warm plate and keep warm while preparing the sauce.
4. Leave the hot oil in the pan and, over moderately high heat, add the onions and cook until limp.
5. Reduce heat, add the chilies and cook another five minutes.
6. Add in this order: the sugar, soy sauce, lime juice and salt, and continue cooking for about five minutes over medium-high heat.
7. Return the pork chops to the pan and continue cooking for a few minutes so that the pork absorbs the sauce.
8. Serve immediately with steamed rice.

vegetable oil, pork chops, red onions, red chili peppers, sugar, soy sauce, lime juice, salt

Taken from cooking.nytimes.com/recipes/4966 (may not work)