San Francisco Pork Chops
1 tablespoon vegetable oil
4 (3/4 inch-thick) boneless pork chops, trimmed
1 clove garlic, minced
1/4 cup beef broth
1/4 cup soy sauce
2 tablespoons brown sugar
2 teaspoons vegetable oil
1/4 teaspoon red pepper flakes
2 teaspoons cornstarch
2 tablespoons water
Heat 1 tablespoon vegetable 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.
Cook and stir garlic in reserved drippings until fragrant, about 1 minute. Whisk beef broth, soy sauce, brown sugar, 2 teaspoons vegetable oil, and red pepper flakes in a bowl, dissolving brown sugar. Return pork chops to skillet and pour soy sauce mixture over the chops. Bring sauce to a boil, cover skillet, and reduce heat to low. Simmer chops until tender, 30 to 35 minutes, turning once halfway through cooking.
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.
I like it with a bit more red pepper than stated in the recipe. It gives it more zing. Also, I often leave the extra oil out of the sauce as the residual in the pan is usually enough. This works great with thinner chops as well, just reduce the simmering time or you’ll get tough chops.