After a nice long weekend in Mexico, it’s time to get back to real life. That means getting some snuggles from the pups, more yoga, and ditching the margaritas and enchiladas for some healthier fare. These pork chops are braised in a salty, sweet, garlicky sauce, which makes them really tender and delicious. This has all the flavor profiles going for it, salty from the soy sauce, spice from the red pepper and garlic and sweet from the sherry and brown sugar. This dish goes really well with rice, noodles, or any green veggie you would like to sweep through this savory sauce.
2 porterhouse or center cut pork chops
2 tbsp. brown sugar
4 tbsp. sherry
2 tbsp. soy sauce
2 tbsp. water
1 tbsp. flour
1 tbsp. plus 1 tsp. canola oil, divided
¼ tsp crushed red pepper
2 cloves garlic, minced
On medium-high heat, brown pork chops in 1 tbsp. oil in a heavy bottomed skillet for 3-5 minutes per side. Remove chops and reduce heat to medium-low. Sauté garlic for 1 minute, until fragrant. Wisk together brown sugar, sherry, soy sauce, water, flour, remaining oil and red pepper. Return pork to skillet, pouring sauce on top evenly. Cover and braise for 15 minutes. Flip and cook covered for 8-10 minutes more, until internal temperature reads 145-155 degrees for medium to medium-well chops. Sauce should have thickened during cooking. Spoon some of that salty, sweet goodness on top of pork before serving.