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****Dependingon how many people you are serving and how big their appetite is you will have to adjust this recipe accordingly.
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Heat up frying pan.
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Put in a little bit of margarine.
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Approximately 2 teaspoons.
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Pour in the 2 cups of duck sauce.
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Lower the heat to medium or just below medium.
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Add in the rest of the margarine.
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Let it melt in with the duck sauce.
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Stir to blend together as the margarine melts.
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Make sure that your heat is not too high.
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The duck sauce mixture should be barely bubbling.
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Add the pork chops.
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Depending on the size of your frying pan, you may only be able to cook two at a time.
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The pork chops are to be cooked slowly.
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Turn the pork chops after they have been in the pan for about 10 minutes.
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After 10 more minutes cook them for at least another 5 minutes on each side.
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After they are done put them aside and repeat the cooking process with the remaining pork chops.
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After you are done cooking the chops, you will have to sample the gravy.
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If it is too sweet you will need to add a little bit more margarine.
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You will want a balance between the two.
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You do not want one taste to over power another.
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When the sauce is done pour it over each individual serving of pork chops.
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There may be left over gravy that you can put in a bowl if someone wants more.
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You can also freeze the left over gravy and re use it for when you cook pork again.
