Pork Chops In San Francisco Sauce – To Die For
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | Servings | ||
INGREDIENTS
| 4 | 1-inch thick pork chops | |
| 1 | Clove garlic, minced | |
| 4 | T | Sherry or broth |
| 4 | T | Soy sauce |
| 2 | T | Brown sugar |
| 2 | t | Oil |
| 1 | ds | Red pepper sauce |
| 2 | T | Cold water |
| 2 | T | Cornstarch |
INSTRUCTIONS
This is absolutely the best pork chop recipe I have ever had. I always make extra sauce 'cause it is so good. Brown chops. Remove from pan and add garlic. Cook just until soft. Add pork chops. Make sauce from sherry, soy sauce, brown sugar, oil and red pepper sauce. Pour over chops. Cover and let simmer for about 30 minutes, until chops are done. Remove chops from pan. Combine cornstarch and water and add to sauce. Cook until thickened. Serve with noodle, rice or couscous. Posted to recipelu-digest Volume 01 Number 636 by jeryder@juno.com (Judy E Ryder) on Jan 30, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 756
Calories From Fat: 195
Total Fat: 21.8g
Cholesterol: 245.5mg
Sodium: 2325.1mg
Potassium: 1603.9mg
Carbohydrates: 48g
Fiber: <1g
Sugar: 27.8g
Protein: 86.9g