San Francisco Pork Chops

I have made these for years using bone-in chops and a crock pot, but I like this way much better. The pork chops simmer in a sweet and savory sauce that, when thickened, is great served over rice, pasta or mashed potatoes. Enjoy!

San Francisco Pork Chops
4 boneless pork chops (3/4-in thick)
1 Tbsp. oil
1 garlic clove, minced
1/4 C. soy sauce
1/4 c. red wine or chicken stock
2 Tbsp. brown sugar
1/4 tsp. crushed red pepper flakes
2 tsp. cornstarch
2 Tbsp. cold water

Heat 1 tablespoon oil in a skillet over medium heat. Brown chops in hot oil, about 5 minutes per side; remove pork to a plate, reserving oil in skillet.

Cook and stir garlic in reserved drippings until fragrant, about 1 minute. Whisk wine or stock, soy sauce, brown sugar, and red pepper flakes in a bowl, dissolving brown sugar. Return pork chops to skillet and pour soy sauce mixture over chops. Bring sauce to a boil, cover skillet, and reduce heat to low. Simmer chops until tender, about 30 to 35 minutes, turning once halfway through cooking.

Transfer chops to a serving platter. Whisk cornstarch and water in a small bowl until smooth; stir into pan juices and simmer until thickened, about 5 minutes. Pour sauce over chops to serve.

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