Friday, April 3, 2009

Sweet & Tangy Pork Chops

1/4 c. chicken broth
2 Tbls brown sugar
2 Tbls soy sauce
1/4 tsp crushed red pepper flakes
4 boneless pork loin chops
1 tsp canola oil (any oil will do)
2 tsp cornstarch
2 Tbls water
1/4 c. diced green pepper
1/4 c. diced sweet red pepper

Season pork chops with salt, pepper, and garlic salt before cooking.

In a bowl, combine the chicken broth, brown sugar, soy sauce and red pepper flakes; set aside. In a large nonstick skillet, brown the pork chops in oil. Pour sauce over pork chops. Reduce heat; cover and simmer for 10-12 mins or until meat juices run clear. Remove pork chops, top with chopped peppers, and cover. Combine the cornstarch and water until smooth; add to the skillet. Bring to a boil; cook and stir for 1-2 mins or until thickened. Pour on top of pork chops and peppers.
Yield: 4 servings
(Note: Double the sauce if cooking more than 4 pork chops.)

Idea from Laura Vancour:

No comments:

Post a Comment