Instructions: Pour oil into a 10- to 12-inch nonstick frying pan over medium-high heat. When hot, add pork chops and cook, turning once, until browned on both sides, about 4 minutes total. Transfer to a plate. Add onion and garlic to pan. Stir frequently until onion is limp, about 5 minutes.

Stir in vinegar, soy sauce, and honey, and return pork chops to pan. Reduce heat, cover, and simmer until pork chops are barely pink in the center (cut to test), 3 to 5 more minutes.

Place each pork chop on a plate and top equally with onion mixture. Add salt and pepper to taste.

This recipe yields 4 servings.

Comments: Lisa Pans mother, who grew up in Shanghai, taught her this flavorful treatment for pork chops.

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