San Francisco Chops

The Record’s “Recipe of the Week”:
San Francisco Chops by Fay Byers

4 pork chops, 1/2” to 3/4” thick, about 1-1/2 lbs.
1 T. oil
1 garlic clove, minced

SAUCE:
2 tsp. oil
4 T. dry sherry or broth
4 T. soy sauce
2 T. brown sugar
1/4 tsp. crushed red pepper
2 tsp. cornstarch
2 T. water

Trim the fat from the pork chops. Heat 1 T. oil in a skillet. Brown the chops on both sides. Remove from skillet. Add a little more oil if needed. Saute garlic for one minute.

For the glaze: Combine the oil, sherry or broth, soy sauce, brown sugar, and red pepper. Place the chops in the skillet and pour the sauce over them.

Cover tightly. Simmer over low heat until chops are tender and cooked through, 30 to 35 minutes. Add a little water (1-2 T) if needed to keep sauce from cooking down too much.

Remove the chops to a platter. Stir 2 tsp. of cornstarch into 2 T. of water. Add to the glaze and cook until thickened. Pour over the chops and serve.