My mom made this when I was growing up - and it's a tasty, but different way to serve pork chops. I served it with sliced baked potatoes (I will post a separate recipe for those).
San Francisco Pork Chops
Recipe from here
4 Pork Chops ½ to ¾ inch thick, about 1 ½ lbs.
1 Tbs. Oil
1 Garlic clove, minced
2 tsp. Oil
4 Tbs. Dry sherry or broth
4 Tbs. Soy sauce
2 Tbs. Brown sugar
¼ tsp. Crushed red pepper
2 tsp. Cornstarch
2 Tbs. Water
- Trim pork chops of fat.
- heat oil in skillet. Brown chops on both sides.
- Remove and add a little more oil if needed.
- Saute garlic for a minute, being careful not to burn it.
- Combine oil, sherry or broth, soy sauce, brown sugar and red pepper.
- Place 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 Tbs.. if needed to keep sauce from cooking down too much. Turn once.
- Remove chops to platter. Stir in cornstarch dissolved in water. Cook until thickened.
- Pour over chops and serve.
- Boneless pork loin chops can be used. Trim fat and pound to ¼ inch thickness. Cooking takes only 20 minutes.