San Francisco Chops

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Title: San Francisco Chops
Categories: Polkadot, Lisa, Pork, Spicy
Yield: 4 Servings

4 Pork chops, 1/2-3/4-inch
-thick, about 1.5 lbs.
1 tb Oil
1 Clove garlic, minced

MMMMM---------------------------SAUCE--------------------------------
2 ts Oil
4 tb Dry sherry or broth
4 tb Soy sauce
2 tb Brown sugar
1/4 ts Crushed red pepper
2 ts Cornstarch
2 tb 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.

Tips:

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.

Preparation Time: 10 min. Cooking Time: 40 to 45 min. 4 servings

Source: Great American Recipes

I have had these several times. They are very tasty and just a bit
spicy. Add more crushed red pepper to spice then up even more if you
are so inclined. I make them with boneless pork chops but do not
pound them thin as the recipe suggests. I always serve them with wide
egg noodles.

Newsgroups: rec.food.recipes From: mnh@catfish.ocpt.ccur.com (Michele
Hardy)

* The Polka Dot Palace BBS 1-201-822-3627. Posted by LISA

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