SPANISH PORK CHOPS

6 Butt pork chops
2/3 large onions, sliced into rings
oil to brown chops in
FOR THE SAUCE:
2 cans (680 ml each) Hunts Tomato Sauce
3 tbsp. brown sugar
3 tbsp. sweet pickle juice (finally something you can use excess pickle juice for!)
3 tbsp. Worcestershire Sauce
garlic powder to taste

Brown chops in oil; remove from pan.

Add onions to pan and saute until softened and lightly browned; remove from pan.

Mix together the ingredients for the sauce.

Place chops in pan first, then onions and then pour sauce over.

You may either cook these on top of the stove over a low simmer for a couple of hours or in the oven in a metal oven casserole dish for same time. They are done when the meat falls off the bone.

The only way to eat these are with whipped potatoes and corn - drizzle the excess sauce over potatoes - delicious|!