Ginger Pork Chops with Carmelized Onions

• 1/3 cup (80 ml) water
• 1/3 cup (80 ml) soy sauce
• 4 tsp (20 ml) brown sugar
• 1 clove garlic, minced
• dash cayenne pepper
• 1/2 tsp (2 ml) ground ginger
• 2 large sweet onions, sliced and seperated into rings.
• 2 Tbs (30 ml) cooking oil
• 1/4 cup (60 ml) ginger ale
• 1/4 tsp (1 ml). salt
• dash cayenne pepper
• 2 to 4 pork chops, 1 to 2 inches thick
• 2 tbsp (30 ml) cooking oil
• 1 tbsp (15 ml) cornstarch
• 1/4 cup (60 ml) cold water

1. Place pork chops in a shallow covered container.
2. Combine the first 6 ingredients, stir well with a whisk.
3. Pour over pork chops, cover and chill at least 2 hours, turning once.
4. Remove pork chops from marinade, set marinade aside.
5. In a large skillet over medium heat, cook chops in oil for 3 minutes or until golden brown.
6. Add reserved marinade, bring to a boil, reduce heat and simmer for 50 minutes to 1 hour or until pork is tender.
7. Remove chops from skillet, set aside and keep warm.
8. Combine corn starch and cold water stir until smooth.
9. Add to skillet, bring to a boil and stir for 2 minutes or until sauce thickens and clear.
10. MEANWHILE: While pork chops are cooking.
11. Toss onions in oil.
12. In a large skillet, cover and cook over medium heat for 10 minutes, stirring occasionally.
13. Uncover, cook, and stir for 15 minutes or until golden brown.
14. Add ginger ale, salt, and cayenne pepper and cook 5 minutes more.
15. Top each pork chop with carmelized onions and pour the sauce over the top.
16. Serve extra sauce on the side.

water, soy sauce, brown sugar, clove garlic, cayenne pepper, ground ginger, sweet onions, cooking oil, ginger ale, salt, cayenne pepper, pork chops, cooking oil, cornstarch, cold water

Taken from online-cookbook.com/goto/cook/rpage/001635 (may not work)