Title: San Francisco Pork Chops
Categories: Pork Rice Spice Pasta
Yield: 8 Servings

8		Thin boneless pork chops
2	tb	Oil
2		Cloves garlic, minced
1	lb	Angel hair pasta
SAUCE
4	ts	Oil
1/2	c	Sherry
1/2	c	Soy sauce
1/4	c	Brown sugar
1/2	ts	Crushed red pepper
4	ts	Cornstarch
1/4	c	Water

Trim pork chops of fat. Heat oil in skillet. Brown chops on both sides.

Remove chops, and add a little more oil if needed. Saute garlic for a minute, being careful not to burn it.

Combine oil, sherry, soy sauce, brown sugar and red pepper. Return chops to skillet. Pour sauce over them. Simmer over low heat until chops are tender and cooked through, about 20 minutes. Add a little water, 2 to 3 tb, if needed to keep sauce from cooking down too much. Turn once.

Meanwhile, cook the angel hair pasta according to package directions. Remove to a serving dish and keep warm.

Arrange chops over pasta. Add cornstarch dissolved in water to remaining sauce in skillet. Cook until thickened. Pour over chops and serve.

Menu Idea: Brown & Serve Rolls, wine, Spicy Applesauce Bread and mulled apple cider for dessert.

Source: Adapted by Lisa Clarke from a recipe in Great American Recipes, posted by mnh@catfish.ocpt.ccur.com (Michele Hardy)

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