4 pork chops ½” to ¾” thick, boneless
1 tablespoon oil
1 clove garlic, minced
2 teaspoon oil
4 tablespoon dry sherry or broth
4 tablespoon soy sauce
2 tablespoon brown sugar
¼ teaspoon crushed red pepper
2 teaspoon cornstarch
2 tablespoon water
Trim pork chops of fat. Heat oil in skillet. Brown chops on both sides. Remove and add a little more oil if needed. Sauté garlic for a minute, being careful not to burn it. Combine oil, sherry or broth, soy sauce, brown sugar and red pepper. Place chops in skillet. Pour sauce over them. Cover tightly. Simmer over low heat until chops are tender and cooked through, 30 to 35 minutes. Add a little more water, 1 to 2 tablespoons if needed to keep sauce from cooking down too much. Turn once. Remove chops to platter and stir in cornstarch dissolved in water. Cook until thickened. Pour over chops and serve.
Trim pork chops of excess fat. In a microsafe shallow dish, combine oil and garlic. Spread evenly in dish. Microwave at HIGH power for 1 minute. Combine sherry, soy sauce, brown sugar and pepper in bowl. Add pork chops to dish, turning over in garlic. Pour sauce mixture over chops. Cover with wax paper. Microwave at HIGH power for 4 minutes, turning chops and dish once after 2 minutes. Keep covered. Microwave at MEDIUM power for 12 to 15 minutes or until meat is tender and no pink remains. Remove chops to serving dish. Dissolve cornstarch in water. Stir into pan juices. Microwave at HIGH power for 1 to 2 minutes until thickened. Leave uncovered and stir once. Pour sauce over chops and serve.
*For microwaving, the rounder the shape of the container, the better. Oval dishes and oblong dishes with rounded corners are good shapes. Microwave energy is attracted to square corners and food overcooks in those areas.
*Good served with thin spaghetti or egg noodles tossed with butter and sauce, green salad with sliced cucumbers and dinner rolls. For dessert butter cookies and fresh pineapple.