Tuesday, November 24, 2015

San Franciso Pork Chops

From the kitchen of One Perfect Bite...Here is another of my old recipes. Like the others I've featured this week, it is insanely easy to prepare and, if you don't overcook the pork, it is delicious. I must admit that if you are pressed for time, bottled teriyaki sauce is an adequate substitute for the simple pan sauce the recipe makes. Served with rice and a vegetable or two, this makes for a great weeknight meal. I hope you will try it. I know those who do will not be disappointed. Here is how the chops are made.

San Francisco Pork Chops...from the kitchen of One Perfect Bite

4 pork chops, 1/2- to 3/4-inch thick, about 1.5 lbs
1 tablespoon oil
1 clove garlic, minced
2 teaspoons oil
1/4 cup dry sherry or broth
1/4 cup soy sauce
2 tablespoons brown sugar
1/4 teaspoon crushed red pepper or more
2 teaspoons cornstarch
2 tablespoons water

1) Heat oil in skillet. Brown chops on both sides. Remove from pan.
2) Add a little more oil to skillet. Saute garlic for a minute, being careful not to burn it. Combine oil, sherry or broth, soy sauce, brown sugar and red pepper. Return chops to the skillet, spooning sauce over all.
3) Cover skillet tightly. Simmer over low heat until chops are tender and cooked through, 20 to 30 minutes. Turn chops once. If the sauce appears to be cooking down to much, add 1 to 2 tablespoons of water. Remove chops to a warm platter.
4) Dissolve cornstarch in water. Add mixture to skillet and cook until thickened. Pour over chops. Serves 4.

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We Are Not Martha said...

Great way to serve pork chops! I don't make pork nearly enough!


David said...

Mary, Beautiful pork chop! My favorite meat is a nice thick pork chop...and pork is so versatile as it takes on the spices/ingredients its cooked with. Have a great Thanksgiving! Take Care, Big Daddy Dave

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