and garlic powder in a flat dish. Dip chops in mixture to coat both
sides. Heat oil in large heavy skillet (an electric skillet is good for
this recipe). Add chops and brown well on both sides. Drain off any
excess fat. Combine chili sauce, vinegar, sugar, Worcestershire sauce,
salt and mustard and pour over chops. Cover and simmer 45 minutes. Lay
an onion slice on each chop and sprinkle green pepper pieces over all.
Cover and continue cooking until chops are very tender, about 15
minutes. Serve with rice.