GINGER CHOPS

2 large onions, sliced
4-6 boneless pork chops, trimmed of fat
3 Tbsp. brown sugar, firmly packed
2 Tbsp. ketchup
2 Tbsp. flour
1 1/4 c. ginger ale
salt and pepper to taste

Preheat oven to 350 degrees.

In a large ovenproof casserole or a Dutch oven, place the sliced onions. Place the pork chops over the onions, and sprinkle with brown sugar. 

In a small bowl, blend the ketchup with flour to form a paste, then add the ginger ale and stir well. (It will get foamy). Pour the mix over the pork chops and sprinkle with salt and pepper.

Bake uncovered, for about 1 1/4 hours, or until chops are tender. Serve immediately.

-SIDE DISH-


SESAME NOODLES


1/2 pound thin spaghetti
1/2 pound sugar snap peas 

1/2 cup peanut butter
1/3 cup soy sauce 
1/4 cup rice wine vinegar 
1 tablespoon sesame oil
1 tablespoon canola oil 
2 tsp. minced garlic (jarred) 

Cook spaghetti according to package directions. Add the sugar snap peas during the last 5 minutes of cooking. Drain well and add to a medium serving bowl.

Whisk peanut butter, soy sauce, rice wine vinegar, sesame oil, canola oil and garlic. Pour over noodles and toss to coat.