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San Francisco Chops

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Submitted by EURREKA

YIELD

4 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

4 4
EACH EACH PORK CHOPS *
1 5
TEASPOON ML VEGETABLE OIL
Sauce
1 1
CLOVE CLOVE GARLIC
minced
2 1E+1
TEASPOONS ML VEGETABLE OIL
4 6E+1
TABLESPOONS ML SHERRY
dry or broth
4 6E+1
TABLESPOONS ML SOY SAUCE, TAMARI
¼ 1.3
TEASPOON ML RED PEPPER FLAKES
crushed
Final touch
2 1E+1
TEASPOONS ML CORNSTARCH
2 3E+1
TABLESPOONS ML WATER

Directions

  1. Mix sauce ingredients together and set aside.

  2. Trim pork chops of fat and sauté in hot oil until brown on both sides.

  3. Pour sauce over chops. Cover tightly and simmer over low heat until chops are tender Add a little water, (1 to 2 Tb) if needed to keep sauce from cooking down too much. Turn once.

  4. Remove chops to platter. Stir in cornstarch dissolved in water. Cook until thickened.

  5. Pour over chops and serve. Tips: Boneless pork loin chops can be used. Trim fat and pound to ¼ inch thickness.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 43g (1.5 oz)
Amount per Serving
Calories 51 61% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 990mg 41%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 2g
Vitamin A 1% Vitamin C 0%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

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