Grandpa's Pork Chops

1. Trim excess fat from pork chops; in a hot wok or skillet, render the excess fat until bottom of wok is covered in ⅛ inch of hot fat. Remove and discard fat solids. Salt and pepper chops as desired. In hot fat brown pork chops on both sides; remove browned chops to platter. Do not remove browned residue on bottom of wok. Saute chopped onions in hot wok; remove onions to platter. 2. Deglaze wok with 1 cup of broth; retain deglazed liquid in wok. Return browned pork chops and onions to wok, pour in remaining broth, can of cola and soy sauce. Cover; simmer for 30 minutes until pork chops are tender; stirring occasionally. 3. Combine the cornstarch and ½ cup water and mix until no longer lumpy. Slowly add cornstarch mix to simmering pork and liquid mixture; stirring constantly. Add only enough cornstarch mix to achieve desired consistency of gravy. This is a greatly modified version of a recipe called “Hawaiian Pork Chops”, originally appearing on a can of Dole pineapple in the late 1950’s. Of course, it was called “Hawaiian” because it had pineapple in it. I no longer use the pineapple, substituting cola for the sweetening effect of the pineapple. This dish is a favorite of all our grandchildren, calling it “Grandpa’s” pork chops, and it is a requirement to prepare it for them at least once during our trip north in the summer. It goes well served over steamed rice, along with a vegetable side dish of steamed broccoli.