• 3/4 C. dry sherry wine or apple juice (or 3/8 C. of each)
• 6 Tbs. dark brown sugar
• 6 Tbs. soy sauce
• 1 tsp. red pepper flakes (adjust to you taste)
• 1 tsp. olive oil
• 4 lean, boneless pork chops
• salt and pepper to taste
• 4 C. egg noodles
• 2 Tbs. cornstarch
• 1/4 C. water
• Garnish; red and green bell pepper

In a small bowl, combine sherry or juice, brown sugar, soy sauce and pepper flakes; set aside. In hot skillet, heat oil. Season chops with salt and pepper to taste; brown in oil. Pour sauce over chops, reduce heat, cover and simmer 10 minutes. Meanwhile, prepare noodles as directed on package. Drain noodles, transfer to platter. Place pork chops on top of noodles. Cover to keep warm. Stir together corn starch and water. Thicken the sauce remaining in the skillet by gradually stirring in cornstarch mixture over low heat. Once thickened, pour sauce over chops and noodles. Garnish with bell peppers and serve.