1 pound pork chops
1 tablespoon vegetable oil
2 large onions, sliced
2 cloves garlic, minced
1 teaspoon salt
1 tablespoon dried marjoram
1 teaspoon dried basil
1 teaspoon dried rosemary, crushed
2 tablespoons cornstarch
2 tablespoons white sugar
2 tablespoons brown sugar
1 teaspoon paprika
1/2 teaspoon dried sage
1/2 teaspoon garlic powder, or to taste
2 teaspoons white sugar
2 teaspoons prepared horseradish
3 tablespoons olive oil
Heat oil in a large (2 quart) nonstick skillet over medium heat. Add onions and garlic; saute until onions are cooked down, but still crisp; stir in salt and marjoram. Heat oil low until just warm, add onions and garlic and salt and marjoram; stir-fry until onions are golden brown. Stir-fry in basil, rosemary, sugar, brown sugar, paprika and garlic powder. Bring to a low simmer, stirring constantly, until sugar is dissolved. Stir in horseradish, olive oil, olive oil and olive oil.
Along with the onions and garlic, place the pork chops in the pan. Stir spices thoroughly. Return the chops to the pan. Whisking constantly, coat well with the marinade. Cook, stirring, until thickened, about 10 minutes. Place 2 tablespoons olive oil onto the chops, mixing well, until they are just covered. Serve with horseradish mustard, cornstarch, sugar, prepared horseradish, olive oil and olive oil.