San Fran Pork Chops

17 May

This is a family favorite for sure!!! I know when I make this one, the kids and the hubby will EAT IT UP!

1 pkg pork chops. ( I prefer the thin, boneless pork chops for this recipe…they always come out more tender than the thick ones)

2 crushed garlic cloves

1/2 cup sherry wine

1/2 cup soy sauce

2 TBS brown sugar

1 tsp crushed red pepper (or more according to how hot you want it)

Olive oil

salt/pepper

In large skillet, place salt/peppered pork chops in olive oil and brown both sides. Once brown (approx 7-8 minutes) Take pork chops out and set aside. In a small bowl, combine sherry (you can substitute brandy if you don’t have sherry available), soy sauce, brown sugar and crushed red pepper. Stir well. Keep the pan with all the browned pork chop bits on med heat and add crushed garlic. The garlic will begin to cook fast.  Just before it burns add the liquid mixture. It will bubble up but that’s what you want. You want all those yummy, semi-burned pieces of meat to mix with the sauce (it’s called deglazing the pan). Stir well, put heat on low-med and add pork chops back to skillet. Put lid on and let simmer appox 15 mintues. Turn pork chops every so often so both sides get soaked in mixture.

Serve over steamed, white rice.

ENJOY!

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