Supper Chops

Step 1 -In a large skillet over medium-high heat, add the canola oil.

Step 2 -Add the pork chops to the heated canola oil and brown on each side, about 2-3 minutes per side.

Step 3 -Transfer the pork chops from the skillet to a large platter.

Step 4 -Add the garlic to the same large skillet and cook, stirring constantly, until fragrant, about 1 minute.

Step 5 -Add the beef broth, the brown sugar, the soy sauce, and 1/4 teaspoon of the red pepper flakes to the garlic and stir to combine.

Step 6 -Add the browned pork chops to the broth mixture and cover the skillet.

Step 7 -Simmer the mixture until the pork reaches an internal temperature of 145 degrees F, about 6-8 minutes.

Step 8 -Transfer the pork chops from the skillet to a clean large platter and cover to keep them warm.

Step 9 -In a small bowl, add the cornstarch and the cold water and whisk until smooth.

Step 10 -Add the slurry mixture to the beef broth mixture in the skillet and cook, while stirring constantly, until it comes to a boil.

Step 11 -Cook the sauce mixture until thickened, about 2 minutes.

Step 12 -Serve the chops with the sauce, garnished with the extra red pepper flakes and the sesame seeds.