3-4 pork chops
1/2 c. seasoned crumb mixture
2 tbsp. oil
2 cloves garlic
2/3 c. sweet vermouth
1 can chicken broth
3 tsp. soy sauce
2 tbsp. cornstarch
5 tbsp. water
5 oz. snow peas, thawed

Dredge chops in crumb mixture. Place chops and garlic in skillet. Saute garlic until brown on both sides while browning the chops. Remove garlic and discard. Pour on vermouth and cook down for a few seconds. Add broth and soy sauce. Cover and cook for 35 minutes.

Blend cornstarch and water. Uncover skillet, toss snow peas around chops. Cover and cook 1-2 minutes. Uncover skillet, remove chops to a serving platter. Lower flame, blend cornstarch mixture gradually into the broth and snow peas, until mixture takes on the proper thickness as it boils. Pour sauce and snow peas over chops. Serve immediately with rice.