Ingredients Jump to Instructions ↓

  1. San Francisco Chops

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

  3. 1 Tbsp oil

  4. 1 clove garlic, minced

  5. 2 teaspoons oil

  6. 4 Tbsp dry sherry or broth

  7. 4 Tbsp soy sauce

  8. 2 Tbsp brown sugar

  9. 1/4 teaspoon crushed red pepper or more

  10. 2 teaspoons cornstarch

  11. 2 Tbsp water

  12. Trim pork chops of fat. Heat oil in skillet. Brown chops on both

  13. sides. Remove and add a little more oil if needed. Saute garlic

  14. for a minute, being careful not to burn it. Combine oil, sherry

  15. or broth, soy sauce, brown sugar and red pepper. Place chops in

  16. skillet. Pour sauce over them. Cover tightly.

  17. Simmer over low heat until chops are tender and cooked through, 30

  18. 35 minutes. Add a little water,

  19. 1 to 2 Tbsp. if needed to keep

  20. sauce from cooking down too much. Turn once. Remove chops to

  21. platter. Stir in cornstarch dissolved in water. Cook until thickened.

  22. Pour over chops and serve.

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

  24. 1/4-inch thickness. Cooking takes only

  25. 20 minutes.

  26. 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.


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