4 pork chops, 1/2 to 3/4" thick
1 tbsp. oil
1 clove garlic, minced

Sauce
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

Serves 4

Recipe from Great American Recipes
 
 
 

Trim pork chops of fat.

Heat oil in skillet.  Brown chops in both sides.

Remove and add a little more oil if needed.
Sauté garlic for a min. 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 min.  Add a little water, 1 to 2 tbsp. if needed to keep sauce for cooking down too much.  Turn once.

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

Pour over chops and serve.

Note:
Boneless pork loin chops can be used.  Trim fat and pound to 1/4" thickness.  Cooking takes only 20 min.