Serving Size : 4
4 pork chops, 1/2 to 3/4 in thick
1 tablespoon oil
1 clove garlic, minced
Sauce
2 teaspoons oil
4 tablespoons dry sherry
4 tablespoons soy sauce
2 tablespoons brown sugar
1/4 teaspoon crushed red pepper
2 teaspoons cornstarch
2 tablespoons water
Trim fat off pork chops. Heat oil in skillet. Brown chops on both sides. Remove chops and add a little more oil if needed. Saute garlic for a minute, being careful not to burn it.
Combine oil, sherry, soy sauce, brownsugar 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 if needed to keep sauce from cooking down to much. Turn chops once.
Remove chops to platter. Stir in cornstarch which is dissolved in water. Cook until thickened. Pour over chops and serve. Serve over buttered noodles.
Per serving (excluding unknown items): 109 Calories; 6g Fat (54% calories from fat); 1g Protein; 10g Carbohydrate; 0mg Cholesterol; 1034mg Sodium
Food Exchanges: 1/2 Vegetable; 1 Fat; 1/2 Other Carbohydrates
NOTE:
Boneless pork loin chops can be used. Trim fat and pound to 1/4 inch thickness. Cooking only takes 20 minutes.