"Those who forget the pasta are condemned to reheat it."--Unknown

San Francisco Chops Recipe

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This recipe for San Francisco Chops, by , is from A Taste of E Commerce SECOND EDITION, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Monday, September 11, 2006


4 Pork Chops 1/2 to 3/4 inch thick
1 Tbsp Oil
1 clove Garlic, minced
2 tsp Oil
4 Tbsp Dry Sherry or broth
4 Tbsp Soy Sauce
2 Tbsp Brown Sugar
1/4 tsp crushed Red Pepper
2 tsp Cornstarch
2 Tbsp Water

Trim pork chop of fat, heat oil in skillet. Brown chops on both
sides. Remove and add a little more oil if needed. Saute’ 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 water (1 to 2 Tbsp) if needed to keep sauce from cooking down. Turn once, remove chops to platter. Stir in cornstarch dissolved in water. Cook until thickened, pour over chops, serve over noodle or pasta




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