Prep 0 mins
Cook 0 mins
- 4 pork chops, about 1 1/2 lbs (1/2 to 3/4 inch thick)
- 1 tablespoon oil
- 1 clove garlic, minced
- 2 teaspoons oil
- 4 tablespoons dry sherry or 4 tablespoons broth
- 4 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1⁄4 teaspoon crushed red pepper flakes
- 2 teaspoons cornstarch
- 2 tablespoons 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. Tips: Boneless pork chops can be used.
- Trim fat and pound to 1/4 inch thickness.
- Cooking takes on 20 minutes.
- Good served with: Thin spaghetti or noodles tossed with butter and sauce, green salad with sliced cucumbers and dinner rolls.
I didn't cook the garlic separately... just through it in the mix (time saver). I served it over buttered linguine... nice presentation and delicious! Very restaurant like - will impress!
this recipe is VERY tasty and the sauce goes well on noodels.