Friday, November 11, 2011

San Francisco Pork Chops

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.

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