San Francisco Chops

Ingredients

• 4 pork chops, 1/2- to 3/4-inch thick, about 1 1/2 pounds
• 1 tablespoon oil
• 1 clove garlic, minced

Sauce

• 2 teaspoons oil
• 4 tablespoons dry sherry or broth
• 4 tablespoons soy sauce
• 2 tablespoons brown sugar
• 1/4 teaspoon crushed red pepper
• 2 teaspoons cornstarch
• 2 tablespoons water

Microwave version (back of card)

• 4 pork chops, 1/2- to 3/4-inch thick, boneless
• 1 tablespoon oil
• 1 clove garlic, minced
• 3 tablespoons dry sherry or broth
• 3 tablespoons soy sauce
• 1 1/2 tablespoons brown sugar
• 1/4 teaspoon crushed red pepper
• 1 1/2 teaspoons cornstarch
• 1 1/2 tablespoons water

Steps

1. Trim pork chops of fat.
2. Heat oil in skillet. Brown chops on both sides.
3. Remove and add a little more oil if needed.
4. Sauté garlic for a minute, being careful not to burn it.
5. Combine oil, sherry or broth, soy sauce, brown sugar and red pepper.
6. Place chops in skillet. Pour sauce over them. Cover tightly.
7. Simmer over low heat until chops are tender and cooked through, 30 to 35 minutes. Add a little water, 1 to 2 tablespoons, if needed to keep sauce from cooking down too much. Turn once.
8. Remove chops to platter. Stir in cornstarch dissolved in water. Cook until thickened.
9. Pour over chops and serve.

Notes

Cooking time 40 to 45 minutes.

Card is stamped ‘SAMPLE’.

Tips: Boneless pork loin chops can be used. Trim fat and pound to 1/4-inch thickness. Cooking takes only 20 minutes.

Good served with: thin spaghetti or noodles tossed with butter and sauce, green salad with sliced cucumbers and dinner rolls. For dessert butter cookies and fresh pineapple.

Microwave method (back): HIGH 100%/MEDIUM 50%, 15 to 20 minutes. 1) Trim pork chops of excess fat. 2) In a microsafe shallow dish, combine the oil and garlic; spread evenly. 3) Microwave at HIGH 1 minute. 4) Combine sherry, soy sauce, brown sugar and pepper in bowl; add pork chops to dish, turning over in garlic oil. 5) Pour sauce mixture over chops; cover with wax paper. 6) Microwave at HIGH 4 minutes, turning chops and dish once after 2 minutes. 7) Keep covered; microwave at MEDIUM 12 to 15 minutes or until meat is tender and no pink remains; remove chops to serving dish. 8) Dissolve cornstarch in water; stir into pan juices. 9) Microwave at HIGH 1 to 2 minutes until thickened, uncovered, stirring once. 10) Pour sauce over chops and serve.

Per serving (microwave version): 437 calories, 26.9 g protein, 32.4 g fat, 8.2 g carbohydrates, 879 mg sodium.

From a printed recipe (Great American Recipes (Pork and Other Meats, Card 12, Group 7; ©1988)) kept in Rosie Lee’s recipe box.

Part of the card is cut off or missing: Front (117): the first letter of each line of the bottom caption is cut off at the left scan edge (‘hese deliciously…’, ‘specially good…’); the ‘S’ of the title is at the very edge. Meaning is clear.

Photo: stock photo found online.

Rosie Lee’s original recipe cards

Tap the card to see it full size.