"San Francisco" Pork Chops
Apr. 29th, 2009 11:06 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
lorita in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
omnomnomThis is one of my husband's and my D&D group's favorites. It's quite easy. I have no idea where the "San Francisco" label came from; living on the East Coast gives me very limited access to the food styles of that neck of the woods. This was handed down to me by my mother. I think the original came from a magazine or something. Apologies, no pictures for this one.
Ingredients:
4 to 6 pork chops. Cut and bone-in vs. boneless is up to you.
2 tsp oil. Again, specific type is your call.
4 T soy sauce
2 T brown sugar
4 T broth of some kind. I use the beef stock in the refrigeratable box; when I can afford it, I use connsume.
1/4 tsp red pepper
Garlic to taste
Directions:
1) Brown chops in oil. Remove from pan. Scrape but do not remove anything that is stuck to the bottom of the pan.
2) Sautee the garlic. Return chops to pan.
3) Combine all other ingredients. Pour over chops.
4) Cover and simmer for 30-35 minutes.
This is best served with rice and a green vegetable of some kind. My preference is broccoli or green beans. The sauce is very good poured over the rice. Depending on the specific type of pan you use, and how much sauce you make (I sometimes double the amount so I'll have lots leftover), this can in some cases be considered very basic poaching.
Ingredients:
4 to 6 pork chops. Cut and bone-in vs. boneless is up to you.
2 tsp oil. Again, specific type is your call.
4 T soy sauce
2 T brown sugar
4 T broth of some kind. I use the beef stock in the refrigeratable box; when I can afford it, I use connsume.
1/4 tsp red pepper
Garlic to taste
Directions:
1) Brown chops in oil. Remove from pan. Scrape but do not remove anything that is stuck to the bottom of the pan.
2) Sautee the garlic. Return chops to pan.
3) Combine all other ingredients. Pour over chops.
4) Cover and simmer for 30-35 minutes.
This is best served with rice and a green vegetable of some kind. My preference is broccoli or green beans. The sauce is very good poured over the rice. Depending on the specific type of pan you use, and how much sauce you make (I sometimes double the amount so I'll have lots leftover), this can in some cases be considered very basic poaching.