San Francisco Pork Chops

Some people claim Rachael Ray’s Vodka Cream Pasta will make a man beg for your marriage hand, however in our house it was these pork chops.  We have been married 9 years and this was one of the meals I made for my husband pre-marriage that made him realize I might be a good catch since I can cook a decent meal.  Personally, they are not my favorite, and I like to think I am a more advanced cook now, but it is always a go-to recipe for my husband. He says, “They are easy, cheap and taste good!”  The recipe came to me by way of mail, some recipe card company sent me a bunch of sample cards and this was one of them.  The card is long gone but the recipe remains.

4 servings

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. Cover tightly.
5. Simmer 30 to 35 minutes. Turn chops over once halfway through cooking. Check occasionally if sauce is cooking down to much add 1 to 2 tablespoons water. Remove chops to platter.
6. Dissolve cornstarch in water and stir into the sauce in the skillet. Cook until thickened, about 3-5 minutes.
7. Pour over chops and serve over egg noodles.

These go well with any green vegetable or Bok Choy Salad, and fresh fruit.

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