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Szechuan-Style Pork Cutlets

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Ingredients You'll Need

1 lb. pork cutlets, cut 1/4 inch thick
1 tsp. peanut oil
1 clove garlic, minced
2 Tbs. dry sherry
2 Tbs. soy sauce
1 Tbs. brown sugar
1/4 tsp. crushed red pepper
1 Tbs. water
1 tsp. cornstarch


Place cutlets between 2 sheets of wax paper and pound lightly with a mallet or other heavy flat object to flatten to 1/8 inch thickness.

Heat oil in a heavy nonstick skillet over medium-high heat. Brown cutlets and garlic, working in batches if necessary. Pour off drippings.

Combine next 4 ingredients in a bowl. Pour over cutlets. Cover tightly and cook slowly 15 minutes, or until cutlets are tender. Combine water and cornstarch in a jar with a tight-fitting lid. Shake to mix. Add to pan and cook until thickened.

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