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Pork Chops San Francisco Style

4 3/4" Pork Chops
1 ts Peanut Oil
1 cl Garlic, Minced

The Sauce:
2 ts Safflower Oil
4 tb Sherry
4 tb Soy sauce
2 tb Brown sugar
1/4 ts Red pepper, crushed
2 ts Cornstarch
2 tb Water

Trim the pork chops of all fat. Heat the oil in a skillet and brown the chops on both sides. Remove the meat from the skillet. Add more oil if needed. Saute the garlic for 1 minute - careful, don't burn it. Combine the oil, sherry, soy sauce, brown sugar and red pepper. Place the chops in the skillet. Pour the sauce over the pork chops. Cover the skillet tightly. Simmer over low heat until the chops are tender and cooked through (30-35 minutes). Add water (1-2 Tablespoons) if needed to keep the sauce from cooking down too much. Turn the chops once during the cooking. Remove the chops to the serving platter. Dissolve the cornstarch in water. Add to the sauce, stirring, and cook until the sauce thickens. Pour the sauce over the chops and serve on a bed of noodles.

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