Recipe By :Great American Recipes/rec. food.recipes
Serving Size : 4
4 pork chops -- 3/4 inch thick
1 tablespoon oil
1 clove garlic -- minced
***SAUCE***
2 teaspoons oil
4 tablespoons dry sherry or broth
4 tablespoons soy sauce
2 tablespoons brown sugar
1/4 teaspoon crushed red pepper
2 teaspoons cornstarch
2 tablespoons water
1. Trim pork chops of fat.
2. Heat oil in skillet. Brown chops on both sides.
3. Remove and add a little more oil if needed.
4. Saute garlic for a minute, being careful not to burn it.
5. Combine oil, sherry or broth, soy sauce, brown sugar and red pepper.
6. Place chops in skillet. Pour sauce over them. Cover tightly.
7. 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 too much. Turn once.
8. Remove chops to platter. Stir in cornstarch dissolved in water. Cook until thickened.
9. Pour over chops and serve.
Notes: Made 04/29/98 - Added about 1/4 cup of orange juice to the sauce as the chops were cooking. Mine were very thick so I cook them about 45 minutes. They were tender and tasted great. Served with rice and steamed asparagus.
Notes: Serve with wide buttered parslied noodles Boneless pork loin chops can be used. Trim fat and pound to 1/4-inch thickness. Cooking takes only 20 minutes.
Posted to Rec.Food.Cooking on Jan 27, 1994, converted by MC_Buster.
Posted to RecipeLu List by RecipeLu
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