Ah, pork chops—those humble slices of heaven that can turn an ordinary dinner into a life-changing event. Picture this: the juicy tenderness of the meat, infused with a garlic aroma that dances playfully around your senses. It’s like a culinary symphony in your mouth, and trust me, you’ll want an encore.
Steps
- Heat a tablespoon of vegetable oil in a skillet over medium heat. Brown the pork chops on both sides, about 5 minutes each. Remove the chops from the skillet, leaving the oil behind.
- Sauté minced garlic in the reserved oil until it becomes aromatic, around 1 minute. In a bowl, combine beef broth, soy sauce, brown sugar, 2 teaspoons of vegetable oil, and red pepper flakes, whisking until the sugar dissolves. Place the pork chops back in the skillet and pour the mixture over them.
- Bring the sauce to a boil, then cover the skillet and lower the heat to a simmer. Cook the pork chops for 30 to 35 minutes, turning them once midway through.
- Move the pork chops to a serving dish. Mix cornstarch and water in a small bowl until smooth, then stir this into the pan juices. Let the sauce thicken over a simmer for about 5 minutes, then pour it over the pork chops to serve.
Ingredients
- 1 tablespoon of vegetable oil
- 4 boneless pork chops, each 3/4 inch thick, trimmed
- 1 clove of garlic, minced
- 1/4 cup of beef broth
- 1/4 cup of soy sauce
- 2 tablespoons of brown sugar
- 2 teaspoons of vegetable oil
- 1/4 teaspoon of red pepper flakes
- 2 teaspoons of cornstarch
- 2 tablespoons of water
Nutritional Values
Calories: 1516 | Total Fat: 76g | Saturated Fat: 20g | Cholesterol: 496mg | Sodium: 4172mg | Total Carbohydrate: 36g | Dietary Fiber: 0g | Total Sugars: 28g | Protein: 164g | Vitamin C: 0mg | Calcium: 96mg | Iron: 4mg | Potassium: 2996mg
FAQ
- Can I use bone-in pork chops instead of boneless ones for this recipe?
- Yes, you can use bone-in pork chops; however, you might need to adjust the cooking time slightly to ensure they are cooked through properly.
- Is it possible to make this dish spicier?
- Absolutely! To add more spice, increase the amount of red pepper flakes in the recipe. The suggested amount is a starting point, and you can adjust it according to your taste preferences.
- What can I do if I don’t have beef broth on hand?
- If you’re out of beef broth, you can substitute it with chicken broth or vegetable broth. Alternatively, you can dissolve a beef bouillon cube in hot water to create a quick broth.
- How can I ensure the pork chops remain tender and juicy?
- To keep the pork chops tender, avoid overcooking them. If you’re using thinner chops, reduce the simmering time accordingly. Keeping the lid on while simmering also helps retain moisture.
- Can I prepare this recipe ahead of time and reheat it later?
- Yes, you can prepare the pork chops and sauce in advance. Store them in the refrigerator and gently reheat on the stove over low heat before serving to maintain their flavor and texture.
Tips
- For a bit more spice, consider adding extra red pepper flakes to the sauce. This will give the dish a more pronounced kick.
- If you’re using thinner pork chops, reduce the simmering time to avoid overcooking and toughening the meat.
- You may find it unnecessary to add the additional 2 teaspoons of vegetable oil to the sauce, as the oil left in the skillet from browning the chops is often sufficient.
- Ensure the cornstarch and water mixture is whisked until completely smooth before adding it to the pan juices to achieve a perfectly thickened sauce.
Equipment
- Skillet (with a lid) – for browning the pork chops and simmering the sauce.
- Whisk – for mixing the sauce ingredients and cornstarch mixture.
- Small bowl – for whisking cornstarch and water mixture.
