4 pork chops, 1/2- to 3/4-inch thick, about 1 1/2 lbs.
1 Tbsp. oil
1 clove garlic, minced
Sauce:
2 tsp. oil
4 Tbsp. dry sherry or broth
4 Tbsp. soy sauce
2 Tbsp. brown sugar
1/4 tsp. crushed red pepper
2 tsp. 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 adn 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.
« Pork
