1 tablespoon oil
1 clove garlic, minced
2 teaspoons oil
4 tablespoons dry sherry or broth
4 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon crushed red pepper
2 teaspoons cornstarch
2 tablespoons water
Trim pork chops of fat. Heat 1 tablespoon oil in large skillet and brown chops on both sides. Remove. Add a little more oil if needed and sauté garlic for a minute, being careful not to burn.
Combine oil, sherry or broth, soy sauce, brown sugar and red pepper in small bowl. Replace chops in skillet and pour sauce over them. Cover tightly. 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. Remove chops to platter.
Add cornstarch to 2 tablespoons water and stir until smooth. Add to sauce in skillet stirring constantly until blended. Continue stirring until sauce thickens. Pour over chops and serve.
Makes 4 servings.