- 4 pork chops (medium thickness)
- 1 tbsp (15 ml) oil
- 1 clove garlic, minced
- 2 tsp (10 ml) oil
- 4 tbsp (60 ml) dry sherry or broth
- 4 tbsp (60 ml) soy sauce (recommend low-sodium)
- 2 tbsp (30 ml) brown sugar
- 1/4 tsp (1 ml) crushed red pepper
- 2 tsp (10 ml) cornstarch
- 2 tbsp (30 ml) water
- cooked rice
- 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 and cover tightly.
- Simmer over low heat until chops are tender and cooked through, 20 to 30 minutes.
- Add a little water if neeeded to keep sauce from cooking down too much.
- Turn once.
- Remove chops to platter.
- Dissolve cornstarch in water and stir into pan. Cook until thickened.
- Pour over pork shops.
- Serve over bed of rice if preferred.
- I actually got this recipe from this website a few months ago. I've
altered it slightly, but I don't deserve the credit for it's creation.