1 large onion, diced
1/4 cup white wine vinegar
1 teaspoon salt
2 tablespoons soy sauce
2 tablespoons vegetable oil
1 quart vegetable oil for frying
4 boneless, skinless pork chops
In a large bowl, mix together vinegar, salt and soy sauce. Mix in oil.
Heat oil in large skillet or wok over medium heat. Add onion and vinegar and stir until onion is translucent. Fry the pork chops after some of the mixture has absorbed into the cut.
Return pork chops to skillet and add oil. Throw the onion mixture and the vinegar mixture into the skillet and fry, stirring, until thickened and well coated.
Fry the chops in the oil water mixture, turning once, until all of the sauce has absorbed into the chops. Drain and serve over steamed rice or pasta.