Szechuan-Style Pork Chops
This spicy stove-top entrée is an exotic dish made from pantry ingredients. Pair with steamed peapods and hot cooked rice. Offer Chinese Almond Cookies for dessert.
4 boneless pork chops, 3/8-inch thick
1 teaspoon vegetable oil
1 garlic clove, crushed
2 tablespoons dry sherry
2 tablespoons soy sauce
1 tablespoon brown sugar
1/4 teaspoon crushed red pepper
1 tablespoon water
1 teaspoon cornstarch
- Heat oil in large heavy skillet over medium-high heat; add garlic and chops to pan, brown one side of chops, about 4 to 5 minutes; turn.
- In small bowl combine sherry, soy sauce, brown sugar and red pepper; pour over chops. Cover and simmer gently for 12 to 15 minutes.
- Combine water and cornstarch; add to pan and cook until thickened.
Makes 6 servings.
Recipe and photograph provided courtesy of National Pork Board.