|4||Pork loin or rib chops; abou|
|2 mediums||Onions; sliced 1/4 in. thick|
|½ cup||Dry white wine|
|2 tablespoons||Red wine vinegar|
|⅛ teaspoon||Ground cloves|
|2 tablespoons||Cold water|
Cook pork in 10-inch skillet over medium heat until brown on both sides; sprinkle with salt and pepper. Arrange onions on pork. Mix wine, vinegar, sugar, and cloves; pour over onions and pork. Heat to boiling; reduce heat. Cover and simmer until pork is tender, about 30 minutes. Remove pork and onions. Mix cornstarch and cold water.
Gradually stir into liquid in skillet. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve sauce over pork and onions.
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