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San Francisco Chops

My mom first introduced me to this recipe when I was growing up.  It is really very good.  She would serve her version with egg noodles, I actually prefer this version, but you can use rice as well.

{San Francisco Chops}
 Serves 4
4 Pork Chops (1 1/2lbs)
1Tbsp Oil
1 Clove Garlic, minced
2 tsp Oil
4 Tbsp Soy Sauce
4 Tbsp Cooking Wine
2 Tbsp Brown Sugar
1/4 tsp Crushed Red Pepper*
2 tsp Cornstarch
2 Tbsp Water

Trim fat off of chops
Heat oil in skillet
Brown chops on both sides then remove from pan (you are just browning at this point, not cooking through)
Add a bit more oil to pan, if needed
Saute garlic for 1 minute, being careful not to burn
In a small bowl combine oil, wine, soy sauce, brown sugar and red pepper, set aside
Return chops to skillet and pour sauce over.
Cover pan tightly with lid or foil
Simmer over Low heat until chops are tender & cooked through (you can add up to 2 Tbs water if  needed to keep sauce from cooking down too much)
Turn once during cooking.
Remove chops to platter, keeping sauce in pan
Dissolve cornstarch in 2 Tbs water and add to sauce, cook until thickened
Pour over chops & serve

I love serving these chops with egg noodles that have been tossed with a bit of butter and sauce, I did not have any noodles on hand the night we made this so I used rice.  I still prefer the noodles but rice is a great option as well.
*You can add more or less red pepper depending on your preference.

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