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Monday, July 9, 2012

San Francisco Pork Chops

Original recipe here.

These are just so good!  The finished reduction is a mite salty thanks to the soy sauce, so I strongly recommend using low-sodium soy sauce and maybe even going halfsies on the soy with some no-salt broth.

These are completely prep-ahead and freezer-friendly.  Just mix up all the sauce ingredients in a container to fridge or freeze, make sure you've got pork chops available and have cornstarch in your pantry. 

The sauce reduces as the pork chops cook on the stovetop, giving a thick, glossy, flavorful glaze that is just out of sight.

San Francisco Pork Chops
Makes 4 servings

4 bone-in pork chops (or boneless, thicker cut)
4 tbsp low-sodium soy sauce (or 2 tbsp soy sauce, 2 tbsp no-salt broth)
4 tbsp sherry
4 tbsp water
2 tbsp brown sugar
2 tsp canola or olive oil
1/8 tsp red pepper flake
1/8 tsp garlic powder
2 tsp cornstarch + 2 tbsp water

Mix soy sauce, sherry, 4 tbsp water, brown sugar, oil, and spices together.  Fridge or freeze if desired with pork chops and cooking directions.

To cook, thaw completely.  Brown pork chops 2-3 minutes per side over medium-high heat in a bit of oil in a skillet.  Pour sauce over top, cover and simmer on medium-low 30-35 minutes.  Turn once during cooking and add a splash of water if the sauce is reducing too quickly. 

To finish, mix cornstarch and water well and add to sauce.  Cook 1 minutes, making sure to turn chops to get them well coated with glaze. Pin It

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