I do not remember where I got this recipe, but I’ve been making it for years. Oddly enough, I think it came on a card in the mail. When does anything good come in the snail mail? Actually, I think I have made this since before the internet was a thing. That’s a long time, so it must be a good one.
Ingredients
1 bag egg noodles, cooked according to package directions
4 pork chops or chicken breasts
1 Tbsp. oil
1 clove garlic, minced
2 tsp. oil
4 Tbsp. dry sherry
4 Tbsp. soy sauce
2 Tbsp. Swerve brown sugar
1//4 tsp. crushed red pepper flakes
Instructions
The day before you serve this meal, boil the egg noodles according to the package directions. After draining the egg noodles, store them in the refrigerator for 24 hours to make them starch-resistant. If you are not on a Keto diet, you do not have to refrigerate them overnight unless you want to save yourself some time tomorrow.
Trim the pork chops of any fat. I like using center-cut pork loin chops for this recipe, so these usually do not have a lot of fat to trim if any. I have used other pork chop cuts with great success. You can also use chicken breast. I usually make both chicken and chops to accommodate the preferences of my family. Brown each side of the chops or chicken in a little bit of oil.
Remove the chops from the skillet and add a little more oil if needed. Saute the garlic for no more than a minute, being careful not to scorch it.
In a separate bowl, whisk together 2 teaspoons of oil, sherry, soy sauce, brown sugar and red pepper flakes.
Pour the sauce into the pan and stir. Cook until bubbly.
Transfer the chops or chicken back to the skillet Cover and allow to simmer until the meat is tender, about 30-35 minutes. Turn the chops once during cooking. Add the tiniest bit of water if the sauce seems to cook down too much.
Serve the chops/chicken over a bed of egg noodles. Drizzle with the sauce. On this day, I served some Cheese Topped Tomatoes as a side dish. Enjoy!
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