San Francisco Chops

Summary

A printed pork-chop recipe card (sweetened soy-sherry sauce, served over noodles) from the "Great American Recipes" collectible card series, Group 7 ("Pork and Other Meats"), Card 12, marked "SAMPLE."

Key contents

Source: Great American Recipes, Four Gateway Center, 444 Liberty Avenue, Pittsburgh, PA 15222 — phone (800) 335-2975. Copyright MCMLXXXVIII (1988), all rights reserved. Card number 221 708 111.

For 4 servings — conventional method: - 4 pork chops, 1/2- to 3/4-inch thick, about 1 1/2 lbs. - 1 Tbsp. oil - 1 clove garlic, minced - Sauce: 2 tsp. oil, 4 Tbsp. dry sherry or broth, 4 Tbsp. soy sauce, 2 Tbsp. brown sugar, 1/4 tsp. crushed red pepper, 2 tsp. cornstarch, 2 Tbsp. water. - Prep time 10 min.; cooking time 40 to 45 min.

Method (conventional): 1. Trim pork chops of fat. 2. Heat oil in skillet; brown chops on both sides. 3. Remove chops, add more oil if needed. 4. Sauté garlic 1 minute, careful not to burn. 5. Combine oil, sherry/broth, soy sauce, brown sugar, red pepper. 6. Return chops to skillet; pour sauce over. Cover tightly. 7. Simmer over low heat 30–35 min until tender and cooked through; add 1–2 Tbsp. water if sauce cooks down too much. Turn once. 8. Remove chops to platter. Stir cornstarch dissolved in water into pan sauce; cook until thickened. 9. Pour sauce over chops and serve.

Microwave version (card back) — same 4 servings, boneless chops: - Sauce quantities differ slightly: 3 Tbsp. dry sherry or broth, 3 Tbsp. soy sauce, 1 1/2 Tbsp. brown sugar, 1 1/2 tsp. cornstarch, 1 1/2 Tbsp. water; garlic-oil mixture microwaved separately first. - Microwave setting: HIGH 100% / MEDIUM 50%; total cooking time 15 to 20 min. - 10-step microwave procedure: garlic-oil at HIGH 1 min → chops turned in garlic oil at HIGH 4 min → sauce poured over, covered with wax paper, MEDIUM 12–15 min until no pink remains → cornstarch slurry stirred into pan juices, HIGH 1–2 min until thickened → sauce poured over chops.

Nutrition per serving: 437 calories, 26.9 g protein, 32.4 g fat, 8.2 g carbohydrates, 879 mg sodium. % USRDA: protein 40.9%, calcium 2.0%, iron 7.7%, vitamin A 2.0%, vitamin C 0.9%.

Serving tip on card: Boneless pork loin chops can be used; trim fat and pound to 1/4-inch thickness for a 20-minute cook time. Suggested with thin spaghetti or noodles tossed with butter, green salad with sliced cucumbers, dinner rolls; dessert of butter cookies and fresh pineapple.

Physical artifact: Two-sided, full-color printed recipe card (not handwritten), glossy stock, from a mail-order collectible card series. Front marked "SAMPLE."