Pork Chops, San Francisco
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Recipe Link: http://communities.msn.com/RecipesForNonCooks/meats.msnw List of Ingredients
1 teaspoon olive oil
4 boneless pork chops (about 4 ounces each) trimmed
4 cups no-yolk egg noodles
Diced red or green bell pepper, for garnish
1/4 cup sherry or apple juice
2 tablespoons firmly packed dark brown sugar
2 tablespoons reduced-sodium soy sauce
1/4 teaspoon crushed hot red pepper flakes
2 teaspoons cornstarch
2 tablespoons water
Recipe
1. To prepare sauce; in a small bowl, combine sherry, brown sugar, soy sauce and red pepper flakes. Set aside.
2. In a large nonstick skillet, heat oil over medium-high heat. Add chops; cook until browned, about 2 minutes on each side. Pour sauce over the chops. Reduce heat to low; cover and simmer until cooked through, about 10 minutes. Add water, if needed, to keep sauce from cooking down too much.
3. Meanwhile, cook the noodles according to package directions, omitting salt. Drain well and place on serving plates. Place pork chops over noodles; cover to keep warm.
4. In a small bowl, combine cornstarch and water; stir into sauce in skillet. Cook over medium heat until thickened, about 1 to 2 minutes. Pour sauce over chops. Garnish with bell pepper and serve.
From "Healthy Meals in Minutes", 1995
Serves: 4
Fat: 8 g
Calories: 373
Cholesterol: 108 mg
Sodium: 387 mg
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