San Francisco Chops

4 pork chops. 1/2 to 3/4 inch thick
1 Tablespoon oil
1 clove garlic, minced

Sauce:
2 teaspoons oil
4 Tablespoons dry sherry or broth
(I use Oxo beef boullion)
4 Tablespoons soy sauce
2 Tablespoons brown sugar
1/4 teaspoon cayenne pepper

2 teaspoons cornstarch
2 Tablespoons water

Brown chops in oil in skillet.

Remove the chops and add a little more oil.
Saute the garlic for a minute - don't let it burn!

Combine the oil, sherry or broth, soy sauce, 
brown sugar and cayenne pepper.

Place the chops back in the skillet.  Pour sauce over.
Cover tightly.

Simmer at low heat until chops are tender and cooked 
through, 30 to 35 minutes.  Turn once.  
Add 1 or 2 Tablespoons of water if sauce cooks down too much.  
(Or make a double batch of sauce - that's what I do. Just remember to 
double the cornstarch and water mixture, too!)

When chops are done, remove from pan.
Stir the cornstarch into the 2 Tablespoons of water and then add 
this mixture to the skillet.  Cook until thickened.
Pour over chops and serve.