Combine all marinade ingredients in a bowl. Mix well.
Arrange pork chop in a large bowl. Pour the marinade into it. Toss until well blended. Cover the bowl and marinate for at least 3 hours.
Heat half of the oil in a pot.
Pan fry each piece of marinated pork for 1 minute per side. Remove the pork and place in a clean plate. Set aside.
Pour the remaining cooking oil into the pot.
Once the oil becomes hot sauté the garlic until it gets light brown.
Add minced onion. Continue to sauté until tender.
Put the pan-fried pork back into the pot.
Pour the remaining marinade along with beef broth. Let boil. Cover and continue to cook between low to medium heat until the pork chop becomes tender (around 45 to 60 minutes). Note: you can add more broth or water if needed.
Add sugar and season with salt. Stir.
Add the sliced onion rings. Cover and continue to cook for 3 to 5 minutes.
Transfer to serving plate. Serve with warm rice.
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