6 pork chops
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 cup rice wine
1 cup beef broth
2 tablespoons olive oil
1 onion, thinly sliced
1/2 teaspoon garlic powder
1 cup chicken broth
1 tablespoon olive oil
1 1/2 tablespoons ketchup
1 tablespoon Worcestershire sauce
1 tablespoon Worcestershire sauce
1 tablespoon dry mustard
1 tablespoon brown sugar
Preheat oven to 350 degrees F (175 degrees C).
Place pork chops in a large stockpot and place water in the pot. Bring to a boil and then reduce heat to medium. Cover and simmer for 45 minutes.
Stir rice wine into pot until rice is completely absorbed. Place pork chops in pot and bring to a boil. Reduce heat to medium-low, and simmer for 15 to 20 minutes. Transfer to a platter and pour a large portion of the broth into the pot.
Place olive oil in a small saucepan over medium heat. Add onions and garlic and saute until tender, then add medium-low heat, stirring occasionally, until onions are caramelized. Add chicken broth, rice, brown sugar, Worcestershire sauce and brown sugar mixture to pot and bring to a boil over high heat. Continue to simmer, stirring occasionally, for 5 minutes.
Steam the chops and potatoes for 10 minutes. Remove from pot, transfer to a cutting board and cut each piece into small pieces. Serve chops in bowls with anything else on top.