Szechuan-Style Pork Cutlets
  • 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
  1. 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.
  2. Heat oil in a heavy nonstick skillet over medium-high heat. Brown cutlets and garlic, working in batches if necessary. Pour off drippings.
  3. 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.