- 1/4 cup dry sherry or apple juice
- 2 tbsp packed brown sugar
- 2 tbsp soy sauce
- 1/4 tsp crushed red pepper flakes
- 4 boneless pork chops
- 1 tbsp olive oil
- 2 tsp cornstarch
- 2 tbsp water
- Diced red or green bell pepper (optional)
In a small bowl, combine sherry, sugar, soy sauce, and red pepper flakes. Set aside.
Heat oil in a large nonstick skillet over medium-high heat. Add pork chops and brown evenly on all sides, about 2-3 minutes per side. Pour the sauce over the 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.
Transfer the chops to a serving plate and tent with foil to keep warm. In a small bowl, combine cornstarch and water; stir into sauce in the skillet. Cook over medium heat until thickened, about 1-2 minutes. Pour sauce over chops. Garnish with bell pepper if desired and serve over rice or noodles.
4 servings