- 4 boneless pork loin chops (4 ounces each)
- 1 tablespoon canola oil
- 1 garlic clove, minced
- 1/2 cup beef broth
- 2 tablespoons brown sugar
- 1 tablespoon soy sauce
- 1/4 teaspoon crushed red pepper flakes
- 2 teaspoons cornstarch
- 2 tablespoons cold water
- In a large skillet over medium-high heat, brown pork chops on both sides in oil; remove and set aside. Add garlic to the pan; saute for 1 minute. Stir in the broth, brown sugar, soy sauce and pepper flakes. Return chops to the pan; cover and simmer for 8-10 minutes or until meat thermometer reads 160°.
- Remove chops and keep warm. Combine cornstarch and water until smooth; stir into the broth mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Serve with chops. Yield: 4 servings.
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
Reviews for Down-Home Pork Chops
"Very tasty. Double the sauce. Especially if your chops are thick."
"I had high hopes for the sauce after reading the reviews, but it was just ok for me. A little sweet with a bit of heat, but mostly tasteless. Chops were ok as well."
"Quick, easy and delicious!. Word to the wise: triple the sauce recipe. Have used with pork, and chicken to serve as pork chops, chicken as well as leftovers for stir fry with rice and meats over salad with oriental noodles and mandarin oranges."
"Really soft and tender. The sauce was also very tasty. I will definitely be making these chops again!"
"Good recipe. I was a little disappointed in the small amount of sauce. A hit with my husband. Convenient in that I had on hand all the ingredients."