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1995-09-27
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Newsgroups: rec.food.recipes
From: mnh@catfish.ocpt.ccur.com (Michele Hardy)
Subject: San Francisco Chops
Message-ID: <CKI592.3Ew@catfish.ocpt.ccur.com>
Organization: Concurrent Computer Corp.
Date: Mon, 31 Jan 1994 16:17:24 GMT
I have had these several times. They are very tasty and just a bit spicy.
Add more crushed red pepper to spice then up even more if you are so
inclined. I make them with boneless pork chops but do not pound them thin
as the recipe suggests. I always serve them with wide egg noodles.
San Francisco Chops
==================
Preparation Time: 10 min.
Cooking Time: 40 to 45 min.
For 4 servings you will need:
4 pork chops, 1/2- to 3/4-inch thick, about 1.5 lbs.
1 Tbsp. oil
1 clove garlic, minced
Sauce:
2 tsp. oil
4 Tbsp. dry sherry or broth
4 Tbsp. soy sauce
2 Tbsp. brown sugar
1/4 tsp. crushed red pepper
2 tsp. cornstarch
2 Tbsp. water
Preparation:
1. Trim pork chops of fat.
2. Heat oil in skillet. Brown chops on both sides.
3. Remove and add a little more oil if needed.
4. Saute garlic for a minute, being careful not to burn it.
5. Combine oil, sherry or broth, soy sauce, brown sugar and red pepper.
6. Place chops in skillet. Pour sauce over them. Cover tightly.
7. Simmer over low heat until chops are tender and cooked through, 30 to
35 minutes. Add a little water, 1 to 2 Tbsp. if needed to keep sauce from
cooking down too much. Turn once.
8. Remove chops to platter. Stir in cornstarch dissolved in water. Cook until
thickened.
9. Pour over chops and serve.
Tips:
Boneless pork loin chops can be used. Trim fat and pound to 1/4-inch
thickness. Cooking takes only 20 minutes.
Good served with:
Thin spaghetti or noodles tossed with butter and sauce, green salad with
sliced cucumbers and dinner rolls. For dessert butter cookies and fresh
pineapple.
Source: Great American Recipes