4 pork chops, 1/2 to 3/4 in. thick
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

Trim all fat from the chops. Heat oil in the skillet and brown chops on both sides. Remove from the skillet. 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 the skillet. Pour the sauce over them and cover tightly. Simmer over low heat until chops are tender and cooked through (30-35 minutes). Add 1 or 2 tablespoons of water if needed to keep the sauce from cooking down too much. Turn the chops once.

Remove the chops to a platter. Stir in cornstarch dissolved in water. Cook until thickened. Pour over the chops and serve.

Serving suggestion: Place chops on a bed of cooked noodles that have been tossed with butter. Pour sauce over chops and noodles to serve.