Lunch Delight

I have prepared a quick lunch: a combination of green salad with thousand island dressing, chops in hickory sauce and sweet corn soup.

Chops in Hickory Sauce

For the chops, just boil until tender (about 1 hour) in a large pan:

1 kilo port chops (about 8 slices)
1 sprite, 8 oz.
¼ cup barbeque sauce
¼ cup hickory barbeque sauce
1 head red onion, sliced

8 cloves garlic, crushed

freshly cracked pepper
brown sugar
salt to taste

Garnish with fresh oregano and chopped chives.

Viola!