Pork Chops & Peppers Chinese Style Recipe

In a bowl, make the sauce by combining the lo mein sauce, spare rib sauce, sweet vermouth and seasoned rice wine vinegar. Set aside.

Prepare the pork chops by drying them completely with paper towels. Lightly sprinkle them with garlic salt. You want the pork chops dry so that they won't cause splattering of the oil when cooking. Note: You can choose to tenderize the pork chops by pounding them, but this isn't terribly necessary.

In a frying pan, add enough oil to cover the pan 1/4" deep. Once the oil is hot, gently add the pork chops, being careful not to splatter or spill the oil. Cook with a splatter guard screen until light brown.

Carefully flip the pork chops to brown the other side. Cook until light brown and fully cooked. Remove from heat and drain on a plate lined with paper towels. Use another paper towel to dab the oil off the tops of the chops.

In the same pan, drain all but 1 tablespoon of the oil. Add the onions and peppers. Cook, stirring constantly, on high for about 3 minutes, or until the onions are soft.

Add the sauce mixture, bring to a boil, and cook for about 1 minute to let the wine cook off.

Add the pork chops, turning to fully coat with sauce. Reduce heat and simmer, uncovered, for 5 minutes, turning once. Remove from heat and serve with rice.