San Francisco Pork Chops

4 pork chops (1/2 to 3/4 inch thick)(trim off fat)
1 tablespoon oil
1 clove garlic (minced)

Sauce:
2 teaspoons oil
4 tablespoons dry sherry or broth (vegetable broth)
4 tablespoons soy sauce
2 tablespoons brown sugar
1/4 teaspoon crushed red pepper
2 teaspoons cornstarch
2 tablespoons water

Heat oil in heavy skillet. Brown the chops on both sides. Remove from the skillet and add a little oil if needed. In the same skillet sauté the garlic, but just for a minute, don't burn it.

For the sauce: In a small mixing bowl combine the oil, sherry, soy sauce, brown sugar, and red pepper, mix well.

Return the chops to the skillet and pour the sauce over them. Cover tightly and simmer over low heat until the chops are tender and cooked through, turn them once – about 30 to 35 minutes. Add a little water (1 to 2 tablespoons if needed to keep sauce from cooking down too much.

Remove the chops to a warm platter. In a small cup or measuring cup stir the cornstarch into the water, stir to remove any lumps. Add this to the skillet containing the sauce, stirring constantly (use a wire whisk) cook over low to medium heat until sauce thickens. Pour over the chops and serve hot over noodles or pasta.