6 eight-ounce loin pork chops, cut 1 c finely chopped onions
about 1 inch thick 1 tsp finely chopped garlic
1 T salt 2 c water
Freshly ground black pepper 2 T distilled white vinegar
¼ c vegetable oil
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Pat the pork chops completely dry with paper towels and season them on
both sides with the salt and a liberal grinding of pepper.In a heavy 12-inch skillet, heat the oil over moderate heat until a light haze forms above it. Add the pork chops and, turning them occasionally with a spatula, fry the chops for about 15 minutes, or until they are richly and evenly browned. Stir in the onions and garlic, add the water and bring to a boil over high heat. Reduce the heat to low, cover tightly and simmer for about 30 minutes, turning the chops over 2 or 3 times.
Arrange the pork chops attractively on a heated platter. Then stir the vinegar into the cooking liquid, taste for seasoning and pour the sauce over the chops. Serve at once. Serves 6.
