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San Francisco Pork Chops
June 20, 2015

Wow, we were impressed with this one! I knew dinnertime was going to be rushed, so I made this early in the afternoon, covered and refrigerated it, and simply reheated it when it was time for dinner. I did double the sauce and cut back just slightly on the lite soy sauce I used. My sauce thickened nicely, so I didn’t need to use all of the cornstarch/water slurry. I browned my chops on medium high heat for four minutes on each side. After browning, they were almost done, so I only needed to simmer them for a few minutes when I reheated them. The only change I’d made next time, would be to cut back the soy sauce a little further and just use 3 T. in my double recipe of sauce (for two chops). These were very good and the sauce gives the chops a beautiful sheen. I’d also like to try this sauce on grilled pork tenderloin!

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