Pork Chops with Carmelized Onions and Ginger

In a large resealable plastic bag or shallow glass container, combine the first six ingredients. Add pork chops; seal bag or cover container and chill for 2 hours, turning once. Remove pork chops from marinade; set marinade aside. In a large skillet over medium heat, cook pork chops in oil for 3 minutes per side or until golden brown. Add reserved marinade; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Remove chops from skillet; set aside and keep warm. Combine cornstarch and cold water until smooth; add to skillet. Bring to a boil; boil and stir for 2 minutes or until sauce is thickened and clear. Meanwhile, toss onions in oil in a large skillet. Cover and cook over medium heat for 10 minutes, stirring occasionally. Uncover; cook and stir for 15 minutes or until golden brown. Add ginger ale, salt and cayenne; cook 5 minutes longer. Top each chop with carmelized onions and serve with sauce. Yield 4 servings.