Pork chops cooked in soy sauce and sherry with minced garlic, brown sugar, and crushed red pepper and then served over a bed of rice.
-By Carrie (Strommen) Lennie
4 pork chops (1/2 to 3/4 inch thick)(trim off fat)
1 tablespoon oil
1 clove garlic (minced)
2 teaspoons oil
4 tablespoons dry sherry or broth (vegetable broth)
4 tablespoons soy sauce
2 tablespoons brown sugar
1/4 teaspoon crushed red pepper
2 teaspoons cornstarch
2 tablespoons water
- Heat oil in heavy skillet. Brown the chops on both sides. Remove from the skillet and add a little oil if needed. In the same skillet sauté the garlic, but just for a minute, don’t burn it.
- For the sauce: In a small mixing bowl combine the oil, sherry, soy sauce, brown sugar, and red pepper, mix well.
- Return the chops to the skillet and pour the sauce over them. Cover tightly and simmer over low heat until the chops are tender and cooked through, turn them once – about 30 to 35 minutes. Add a little water (1 to 2 tablespoons if needed to keep sauce from cooking down too much.
- Remove the chops to a warm platter. In a small cup or measuring cup stir the cornstarch into the water, stir to remove any lumps. Add this to the skillet containing the sauce, stirring constantly (use a wire whisk) cook over low to medium heat until sauce thickens. Pour over the chops and serve hot over noodles or pasta.