4 pork chops, 1/2 to 3/4 inch thick, about 1 1/2 lb.
1 tbsp. oil
1 clove garlic, minced

SAUCE:

2 tsp. oil
4 tbsp. dry sherry or broth
4 tbsp. soy sauce
2 tbsp. brown sugar
1/4 tsp. crushed red pepper
2 tsp. cornstarch
2 tbsp. water

TIPS: Boneless pork loin chops can be used. Trim fat and pound to 1/4 inch thickness. Cooking takes only 20 minutes.

Trim pork chops of fat. Heat oil in skillet. Brown chops on both sides. Remove and add a little more oil, if needed. Saute garlic for a minute, being careful not to burn it.

Combine oil, sherry or broth, soy sauce, brown sugar and red pepper. Place chops in skillet. Pour sauce over them. Cover tightly. Simmer over low heat until chops are tender and cooked through, 30 to 35 minutes. Add a little water, 1 to 2 tablespoons if needed to keep sauce from cooking down too much. Turn once.

Remove chops to platter. Stir in cornstarch dissolved in water. Cook until thickened. Pour over chops and serve. Good served with thin spaghetti or noodles tossed with butter and sauce, green salad with sliced cucumbers and dinner rolls. For dessert, butter cookies and fresh pineapple. 4 servings.