PORK CHOPS – SAN FRANCISCO STYLE
1 tsp olive oil
4 lean boneless pork chops (about 4oz each), trimmed
4 cups egg noodles
Diced red or green bell pepper for garnish
¼ cup dry sherry or apple juice
2 Tbsp firmly packed brown sugar
2 Tbsp soy sauce
¼ tsp crushed hot red pepper flakes
2 tsp cornstarch
2 Tbsp water
In a small bowl, combine sherry, brown sugar, soy sauce and hot red pepper flakes. Set aside.
In a large skillet, heat oil over medium-high heat. Add chops; cook until browned (about 2 minutes on each side)
Pour the sauce over 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.
While chops are simmering, cook the noodles according to package directions but do not add salt. Drain well and place on serving plate.
Using tongs, place pork chops over noodles, cover to keep warm.
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 peppers and serve