->Pork Chops 01 <-

4 servings 4 pork chops, 1/2- to 3/4-inch thick, about 1 1/2 lbs

1 Tbsp oil

1 clove garlic, minced

2 teaspoons oil

4 Tbsp dry sherry or broth

4 Tbsp soy sauce

2 Tbsp brown sugar

1/4 teaspoon crushed red pepper or more

2 teaspoons cornstarch

2 Tbsp 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

35 minutes. Add a little water,

1 to 2 Tbsp. 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.

Notes: Boneless pork loin chops can be used. Trim fat and pound to

1/4-inch thickness. Cooking takes only

20 minutes.

Good served with thin spaghetti or noodles tossed with butter and sauce, green salad with sliced cucumbers and dinner rolls. For dessert butter cookies and fresh pineapple.