1 tsp. olive oil
4 lean boneless pork chops
1/2 c. dry sherry or apple juice
2 tbsp. packed brown sugar
2 tbsp. soy sauce
1/4 tsp. crushed red pepper flakes
2 tsp. cornstarch
2 tbsp. water
cooked egg noodles

Combine sherry, brown sugar, soy sauce and red pepper flakes; set aside. Heat oil over medium-high heat. Add chops and cook until browned on each side. Pour sauce over chops; reduce heat to low. Cover and simmer until cooked through. Add water (if needed) to keep sauce form reducing too much. Remove chops.

Combine water and cornstarch and stir into sauce. Cook until thickened. Pour sauce on chops and serve on egg noodles.