4 loin pork chops, 3/4 inch thick, boneless
2 cloves garlic, crushed, optional
2 tablespoons cooking oil
1/2 cup walnuts
Salt
Pepper
1 pound broccoli, cut into small flowerets
1/3 cup water
3/4 teaspoon salt
Dash granulated sugar
1/4 cup chicken broth
1/2 teaspoon cornstarch

Preparation Instructions:

1. Trim excess fat from pork chops. Rub with crushed garlic. Set aside.

2. Heat 1 tablespoon oil in heavy skillet. Add walnuts. Cook over medium heat until toasted. Stir. Remove.

3. Add chops to hot oil. Brown on each side. Lower heat. Cover.

4. Cook chops slowly until done, about 25 minutes. Turn once.

5. Season. Remove chops. Pour any pan juices over chops.

6. To the same skillet, add remaining oil. Heat.

7. Stir-fry broccoli for 1 minute. Combine water, salt and sugar. Add to broccoli. Cover. Cook for 3 minutes. Uncover. Stir-fry for 2 minutes.

8. Combine chicken broth and cornstarch. Add to broccoli. Cook for 1 minute.

9. Remove broccoli. Return chops with juice to skillet. Heat.

10. Place on serving plate with broccoli. Spoon with sauce. Serve, sprinkled with walnuts.