1. With a cleaver or sharp knife, trim most of the fat from the pork chops. On a chopping board, pound each chop with the flat side of the cleaver or a meat mallet, then turn them over and pound them again to make them as thin as possible.
2. In a mixing bowl, combine 2 tablespoons of soy sauce, the sugar and wine, stir together thoroughly, and pour over the pork chops. Coat the chops thoroughly with the sauce, then lay them side by side on a sheet of wax paper.
3. Using a fine strainer or your fingers, sprinkle each chop with a light dusting of flour, then turn the chops over and flour the other side.
4. Have the chops, oil, shredded onions and 2 tablespoons of water within easy reach.
TO COOK:
1. Set a 12-inch wok or 10-inch skillet over high heat for 30 seconds. Pour in the 2 tablespoons of oil, swirl it about in the pan and heat for another 30 seconds, turning the heat down to moderate if the oil begins to smoke.
2. Add 3 pork chops and cook them for 2 minutes on each side until they are golden brown. With tongs or chopsticks, transfer the browned chops to a plate, then brown the remaining chops and transfer these to the plate.
3. Add the shredded onions to the oil remaining in the pan and stir-fry over moderate heat for 1 minute until they are translucent but not brown.
4. Return the chops to the pan, sprinkle the remaining tablespoon of soy sauce and 2 tablespoons of water over them, and cover the pan tightly. Reduce the heat to low, and cook the chops and onions for 20 minutes. Turn the chops over and cook 10 minutes longer.
5. To serve, transfer the chops to a large heated platter and spread the onions over them.
