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\n4 boneless pork chops (3\/4-in thick)
\n1 Tbsp. oil
\n1 garlic clove, minced
\n1\/4 C. soy sauce
\n1\/4 c. red wine or chicken stock
\n2 Tbsp. brown sugar
\n1\/4 tsp. crushed red pepper flakes
\n2 tsp. cornstarch
\n2 Tbsp. cold water<\/p>\nHeat 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.<\/p>\n
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.<\/p>\n
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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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! 4 boneless pork chops (3\/4-in thick) 1 Tbsp. oil 1 garlic clove, … <\/p>\n
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