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| | San Francisco Pork Chops 4 pork chops, 1/2 to 3/4 inch thick, about 1 1/2 pounds
1 tablespoon of oil
1 clove garlic, minced
Sauce:
2 teaspoons of oil
4 tablespoons of dry sherry or broth
4 tablespoons of soy sauce
2 tablespoons of brown sugar
1/4 teaspoon of crushed red pepper
2 teaspoons of cornstarch
2 tablespoons of water |
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Trim the pork chops of fat. Heat oil in a skillet. Brown the chops on both sides. Remove and add a little more oil if needed. Sauté the garlic for a minute, being careful not to burn. Combine the oil, sherry or broth, soy sauce, brown sugar and red pepper. Place the chops in skillet. Pour sauce over them. Cover tightly. Simmer over low heat until chops are tender and cooked through, 30 to 35 minutes. Add a little water, 1 to 2 tablespoons if needed to keep the sauce from cooking down too much. Turn once. Remove the chops to platter. Stir in cornstarch dissolved in water. Cook until thickened. Pour over chops and serve. Makes 4 servings
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