4/27/2012 Featured Recipe 27 Apr 12

SAN FRANCISCO PORK CHOPS
Makes 4 servings

  • 4 pork chops, 1/2 – 3/4 inch thick, about 1-1/2 lbs.
  • 1 T oil
  • 1 clove garlic, minced

    SAUCE:

  • 2 t oil
  • 4 T dry sherry or broth
  • 4 T soy sauce
  • 2 T brown sugar
  • ¼ t crushed red pepper
  • 2 t Cornstarch
  • 2 T water

(Boneless pork loin chops can also be used. Trim fat and pound to ¼” thickness.) Trim pork chops of fat. Heat oil in skillet. Brown chops on both sides. Remove and add a little more oil if needed. Sauté 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, 30-35 minutes. Add a little water (1-2 T) 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.

This is especially good with egg noodles tossed with butter and sauce.

 

SHERRIED CHICKEN BREASTS

  • 4 chicken breasts
  • 2 t salt, divided
  • ¼ t pepper
  • 1 t paprika
  • 4 T olive oil
  • ¾ c dry sherry
  • 1 c milk
  • 4 T flour

Sprinkle the chicken with 1 t of the salt, pepper, and paprika. Brown in vegetable oil in a large frying pan. Stir in the sherry; heat to boiling; cover. Simmer 30 minutes, or until tender. Remove chicken to a heated deep serving platter; keep warm while making sauce. Heat the liquid in fry pan to boiling. In a cup, blend the milk into flour and remaining 1 tsp salt until smooth; stir into boiling liquid. Cook, stirring constantly, until sauce thickens and boils 1 minute. Pour over chicken.

 

BREAKFAST COOKIES
- from Seventeen Magazine, circa 1975

  • 10-12 slices bacon
  • 1/2 cup butter
  • 3/4 cup brown sugar
  • 1 egg
  • 1 cup flour
  • 1/4 tsp baking soda
  • 2 cups corn flakes (or other crunchy cereal)
  • 1/2 cup raisins (or other dried fruit)

Cook bacon until very crisp; drain, break into half-inch pieces and reserve. Beat together butter and sugar until fluffy; beat in egg. Combine flour and soda, stir into butter mixture. Stir in bacon pieces, corn flakes, and raisins. Drop rounded tablespoons of the dough two inches apart onto ungreased baking sheets. Bake at 350 degrees for 15-18 minutes. Cool one minute. Remove from baking sheets and cool completely on wire racks.