4 boneless pork loin chops (4 oz each)
1 Tbsp. canola oil
1 garlic clove, minced
1/2 cup beef broth
2 Tbsp. brown sugar
1 Tbsp. low sodium soy sauce
1/4 cup crushed red pepper flakes
2 tsp. cornstarch
2 Tbsp. cold water
In a large skillet over medium-high heat brown pork chops in the oil.
Remove pork chops and add garlic to the skillet. Saute garlic for a couple of minutes stirring about. Now add the broth, brown sugar, soy sauce, and red pepper flakes. Put the pork chops back into the skillet to finish cooking. Cover and simmer for 8-10 minutes or until pork chops are done, reaching 160 degrees by testing with a meat thermometer inserted into pork chops. Remove pork chops when done and keep warm.
Next you will blend the cornstarch and water together in a small cup, add to the broth mixture in the skillet. Bring the glaze to a boil stirring constantly and cook for 1 minute or until it thickens. Serve the glaze over the pork chops.
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