Tuesday, December 8, 2009

Menu Plan Monday

Monday: San Fransisco Pork Chops
Wed: Sausage Mac
Thur: Chicken and rice bake
Fri: Shrimp fettucini alfredo

San Fransisco Pork Chops
1 1/2 lbs pork chops
1 tablespoon oil
2 teaspoons oil
1/4 cup beef broth or sherry wine
2 tablespoons brown sugar
1/4 cup soy sauce
1/4 teaspoon crushed red pepper flakes (optional)
black pepper, to taste
2 cloves garlic, minced
2 tablespoons water
2 teaspoons cornstarch

1.Heat 1 Tablespoon oil in skillet, and brown chops on both sides.
2.Meanwhile, combine rest of ingredients in a large casserole dish
3.Add in browned pork chops and bake at 350* for approx 30 min

Serve over white rice or egg noodles (I use rice, I also quadruple the sauce recipe, we like a lot of sauce on ours.)


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Very good recipe! I made this for dinner last night using four very large, very thick boneless pork chops. Just as you do, I doubled the sauce recipe. We love a lot of sauce too and still had enough leftover that I kept it and plan to use it with some chicken this week. For the soy sauce called for, I used half soy sauce and half Bragg's Liquid Aminos. I also adjusted the cook time to 45 minutes in order to accommodate the incredibly thick chops I used. I served with rice pasta shells and steamed broccoli. Next time I will serve with rice and would have this time but we had already eaten rice THREE other times this week. LOL Thanks for posting.


Oops....I meant to say I quadrupled the recipe like you do! Again, very good, I would even consider making up this sauce to have on-hand in a bottle for using as a dip for other meats, chicken nuggets, etc. Thanks again!

Michelle said...

Glad you liked it! One of my favs for sure!