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Szechuan-Style Pork Chops

4 boneless pork chops, 3/8-inch thick
1 clove of garlic, minced
1 teaspoon of vegetable oil
2 tablespoons of dry sherry
2 tablespoons of soy sauce
1 tablespoon of brown sugar
1/4 teaspoon of crushed red pepper
1 tablespoon of water
1 teaspoon of cornstarch
 

Brown the chops on one side in oil with garlic in nonstick pan over medium heat; turn.  Combine sherry, soy sauce, brown sugar and red pepper; pour over chops. Cover and simmer gently for 12-15 minutes. Combine water and cornstarch; add to pan and cook until thickened. Serve with hot cooked noodles or rice, if desired.
 

 

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