Prepare the Meat: Season the meat generously with salt and pepper on both sides.

Heat the Oil: In a large skillet or frying pan, heat a sufficient amount of vegetable oil over medium-high heat to cover the bottom of the pan.

Brown the Meat: Once the oil is hot, add the meat pieces. Fry them until they are well-browned on all sides, about 3-4 minutes per side. This process not only seals in the juices but also adds a rich flavor to the meat.

Saute the Onion: Reduce the heat to medium. Remove the meat and set aside. In the same pan, add the chopped onion. Cook until the onion is translucent and slightly golden, stirring occasionally to lift the flavorful bits from the bottom of the pan.

Combine and Cook: Return the meat to the pan with the onions. Lower the heat and cover. Cook on a gentle simmer for about 30-40 minutes (for pork chops) or up to 2-3 hours (for beef short ribs), depending on the type of meat. The meat should become very tender and flavorful. Add a little water or broth if necessary to keep the meat from drying out.

Check Seasoning: Taste and adjust the seasoning with additional salt and pepper if needed.

Serve: Serve the meat hot from the skillet, garnished with fresh herbs if desired. It pairs well with mashed potatoes, steamed vegetables, or a fresh salad for a complete meal.