Recipe - San Francisco Pork Chops

1 teaspoon Olive oil
4 Lean boneless pork chops;
trimmed
4 cup Noyolk egg noodles
Diced red or green bell
peppers for garnish
One fourth cup Dry sherry or apple juice
2 tablespoon Firmly packed dark brown
sugar
2 tablespoon Soy sauce
One fourth teaspoon Crushed hot red pepper
flakes
2 teaspoon Cornstarch
2 tablespoon Water

Source: Healthy Meals in Minutes

1.. To prepare the sauce, in a small bowl, combine sherry, brown sugar, soy
sauce and hot 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 each side.

3.. 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.

4.. While chops are simmering, cook the noodles according to package
directions, but do not add salt. Drain well and place on serving plates.

5.. 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 thickented, about 1 to 2 minutes. Pour sauce over
chops. Garnish with bell pepper and serve.

Serves: 4

Calories: 373 (22% from fat) Carbohydrates: 38g Protein: 31g Sodium: 387mg
Fat: 8g Cholesterol: 108mg

Posted to EATLF Digest by "Lisa Whittington" esordliw@pacbell.net on Mar
7, 1998