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Print this Recipe    Pork Chops 07

San Francisco Chops
For 4 servings

4 pork chops, 1/2- to 3/4-inch thick, about 1.5 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
to 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.

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