try this... They come out very tender and taste excellent..
San Francisco Pork Chops
4 pork chops (boneless loin) ½ to ¾ inch thick
1 tbs vegetable oil
1 clove garlic minced
Sauce
2 tsp vegetable oil
4 tbs dry sherry
4 tbs soy sauce
2 tbs brown sugar
¼ tsp crushed red pepper
2 tsp cornstarch
2 tsp water
Trim the fat off the chops. Heat oil in a skillet and brown the chops on
both sides. Remove the chops and add a little more oil if needed. Sauté the
garlic for a minute being careful not to burn it.
Sauce
Combine oil, sherry, soy sauce, brown sugar and red pepper. Place the chops
back in the skillet and pour the sauce over them. Cover tightly.
Simmer over low heat until the chops are tender and cooked through, about
30-35 minutes. Add a little water if needed to keep the sauce from cooking
down too much.
Turn the chops once.
Remove the chops to a platter.
In the skillet, stir in cornstarch which is dissolved in water. Cook until
the sauce is thickened. Pour over the chops and serve.
I serve it over buttered noodles.
If you like it with a bigger bite, add more crushed red pepper.. (try it
this way first)
Enjoy
--
sharkman.
Sheryl Rosen wrote:
> Please help!
> I have center cut boneless pork chops in the freezer that I want to
> make over the weekend. (Yeah, I know, technically chops have a bone,
> if they are boneless they are steaks, whatever..."pork steaks" just
> sounds dumb to me).
>
> I'm tired of marinating them and grilling them.
> I'm tired of Shake-n-Bake-ing them.
> Making them with stuffing doesn't inspire me.
> I have even done them as I do a loin roast, pan roasted with onions,
> apples and apple cider. That's getting "old" too.
> The person I'm having as a dinner guest doesn't care for sauerkraut,
> so that's out.
>
> I know there must be a million and one ways to cook pork chops, but
> damned if I can think of any other than what I've been doing all
> along.
>
> Any ideas of something different to do with boneless loin pork chops,
> and accompaniments?
>
> Thanks!
>
> Sheryl
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