Combine salt, pepper, flour, and ginger. Dip chops in flour mixture, shake off excess. In deep skillet, heat butter and oil together and brown chops on both sides, over high heat. Add onions and garlic and cook over medium heat until soft. Pour off excess fat in skillet, add beef broth, chili sauce, vinegar, and brown sugar. Stir to combine, bring to a boil, and simmer 45 minutes until chops are tender. It may be necessary to add beef broth. Check periodically to see if more broth needs to be added. Note: Obtained from Jean Allen (GRDG72B) Prodigy December 29, 1991.
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|Serving Size: 1 Serving (84g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 60 (55%)|
|Amt Per Serving||% DV|
|Total Fat 6.6g||9 %|
|Saturated Fat 2.1g||11 %|
|Monounsaturated Fat 3.1g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 7.6mg||2 %|
|Sodium 99.3mg||3 %|
|Potassium 143.7mg||4 %|
|Total Carbohydrate 11.6g||3 %|
|Dietary Fiber 0.9g||3 %|
|Sugars, other 10.8g|
|Protein 1.4g||2 %|
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Calories per serving: 110
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