Thursday, January 14, 2010

San Francisco Pork Chops

For this dish, you will need a skillet with a tight-fitting lid!

4 bone-in thick pork chops (you can also use chicken), about 1.5 pounds--I used tenderloin and cut them into thick medallions and reduced the cooking time per side
1 clove of garlic, minced
4 TBSP cooking dry sherry
4 TBSP soy sauce
2 TBSP brown sugar
1/2 tsp crushed red pepper flakes
2 tsp cornstarch dissolved in 2 tsp cold water

Season chops with salt and pepper. Brown in a little bit of oil in the skillet, each side (about 30 seconds-1 minute per side).

In a small bowl, mix together: garlic, sherry, soy sauce, sugar, and red pepper flakes. Pour over chops in skillet.

Reduce skillet heat to low (liquid should barely simmer) and cover. Cook 30 minutes (until chops are done) turning once. Keep an eye on the liquid level. If it starts to dry up too much, add a little water or broth.

Remove chops from skillet. Increase heat to medium and mix in dissolved cornstarch. Stir with spatula and let sauce get thick and bubbly. Pour sauce over pork chops.

This tastes really good served over buttered egg noodles (pour some of the sauce into the egg noodles). Green beans make a great vegetable side dish for it!

Rating: This is an old favorite of mine! It came on a recipe card in the mail eons ago and I've been making it ever since!


No comments:

Post a Comment