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Use a meat mallet to tenderize the pork chops. If you don't have one, you can use the back of a knife or a pestle (take care not to pound too much that you break the meat with the pestle)
Put all ingredients for marinade in a bowl. Add the pork chops and combine to make sure the marinade coats the pork chops. Cover and let them marinade for 15 minutes while you prepare your sauce ingredients
Cut the onion into wedges. Combine all ingredients for the sauce in a bowl. Set aside
Preheat 2 Tbsp of oil in a large skillet over medium-high heat. Carefully add the pork chops and cook for about 2 minutes on each side. The pork chops won't be fully cooked yet, we just want to sear them for better flavor.The surface should be slightly charred. Remove from the skillet
There should still be some oil in the skillet, if not, add another one tablespoon. Add your onion wedges to the same oil. Reduce the heat to medium-low. We want to carmelize the onion. This may take 10-15 minutes
Add the sauce ingredients in and make sure to use your spatula to scrape the bits that stick to the bottom and side of the skillet. Those are good stuff that gives extra flavor. Increase the heat to medium-high to let the sauce comes to a simmer
Once the sauce has come to a simmer. Have a taste and adjust to your preference. Like I've mentioned before that you can always adjust the amount of ingredients if you want it sourer, sweeter, more savory, etc. The amount I give is just a baseline. Customize it until you are happy with the taste. Add the seared pork chops back in and let them cook for about 5 minutes. The sauce will reduce slightly
Combine the cornstarch and water and pour into the sauce and keep stirring. The sauce will thicken. Remove from the heat
Serve while they are warm over a bed of rice, noodles, crusty bread, buns. You will be happy I hope!