San Francisco Chops


• 4 boneless center cut pork chops; ½ – ¾ inch thick
• 1 tablespoon oil
• 1 clove garlic, minced

For Sauce:
• 2 teaspoons oil
• 4 tablespoons dry sherry or broth
• 4 tablespoons soy sauce
• 2 tablespoons brown sugar
• ¼ teaspoon crushed red pepper

For thickening:
• 2 teaspoons cornstarch
• 2 tablespoons water

To serve:
• Egg noodles

1. In a small bowl combine sauce ingredients: 2 tsp. oil, sherry, soy sauce, brown sugar, and red pepper. Set aside.
2. Trim fat off pork chops; heat 1 tablespoon oil in skillet and brown pork chops on both sides.
3. Add garlic and sauté for 1 minute being careful not to burn it, add to chops.
4. Pour sauce over chops
5. Cover tightly.
6. Simmer 30 to 35 minutes. Turn chops over once halfway through cooking.
7. Check occasionally if sauce is cooking down to much add 1 to 2 tablespoons water.
8. Remove chops to platter.
9. Dissolve cornstarch in water and stir into the sauce in the skillet.
10. Cook until thickened, about 3-5 minutes.
11. Pour over chops and serve over egg noodles.

These go well with any green vegetable and fresh fruit.

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