4 skinless, boneless pork chops
6 tablespoons soy sauce
6 tablespoons white wine
2 1 tablespoon brown sugar
1 teaspoon vegetable oil
2 tablespoons the vegetable oil of your choice
2 tablespoons Worcestershire sauce
3 tablespoons prepared horseradish
1 tablespoon brown sugar
1 tablespoon honey
1 1/2 tablespoons onion liqueur
2 teaspoons white sugar
1 teaspoon cornstarch
2 teaspoons hot water
1 tablespoon distilled white vinegar
Place pork chops in plastic bag; seal. Begin with pierce side of bag. Secure top and bottom of bag with fork and chop into 1/2 inch thick slices.
In a small saucepan over medium heat, combine soy sauce, wine, brown sugar, oil, Worcestershire sauce, horseradish, brown sugar, honey, onion liqueur, sugar, and vinegar. Heat gently, stirring, until sugar dissolves. Keep warm by putting skillet on low heat.
Remove chops from marinade and set aside.
Place chops in skillet; cook over medium heat, stirring, until chops are browned and juices run clear. Serve at once.
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