Pork Chops, San Francisco Style
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)[Drawings by Andrew Warhol]
6 loin pork chops
salt and pepper
1 tbsp bacon drippings
1/2 peeled garlic clove
2 tbsp sugar
2 tbsp cornstarch
1/2 tsp rosemary
1 1/4 cps hot water
3 tbsp lemon juice
6 thin slices lemon
1 - Season chops with salt and pepper
2 - Brown in hot fat in skillet with garlic 15 minutes on medium heat
3 - When chops are browned on both sides, remove garlic and discard it.
4 - Move chops to one side.
5 - Add sugar, cornstarch, and rosemary to skillet.
6 - Reduce heat.
7 - Stir to mix with fat in skillet.
8 - Add water, slowly, stirring to mix.
9 - Cook and stir until thick and clear.
10 - Stir in lemon juice.
11 - Place one lemon slice on each browned pork chop in sauce.
12 - Cover skillet and simmer at low heat for about 40 minutes.
13 - Uncover.
14 - Cook 10 minutes or until fork tender.
Makes 6 servings.
Start this dish before guests come to the table for their appetizer
first course, which may be a colorful California salad. Taste the sauce
before placing the chops in it and add salt or more herb if needed.
If salad is not the first course, serve a big fruit-platter salad after this
main dish. Hot coffee, of course. If dessert is wanted, poundcake or a
delicate souffle will taste good.