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Caaaroles & Main Dishes
San Francisco Chops
Maragret Stuff
4
1
1
Pork Chops 1/2 to 3/4 inch thick
Tbsp Oil
clove Garlic, minced
Sauce:
2
4
4
2
1
2
2
tsp Oil
Tbsp Dry Sherry or broth
Tbsp Soy Sauce
Tbsp Brown Sugar
/4 tsp crushed Red Pepper
tsp Cornstarch
Tbsp Water
Trim pork chop 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 Tbsp) if needed to keep sauce from
cooking down. Turn once, remove chops to platter. Stir in
cornstarch dissolved in water. Cook until thickened, pour over
chops, serve over noodle or pasta
112
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