Wednesday, March 23, 2011

San Fransisco Pork Chops

Is your mouth watering yet?  I know mine is, and I just got done eating these!  The sauce is just fantastic.  Please, make it exactly as the recipe states!  You should know, the original recipe's 4 pork chops is just NOT enough to feed my family.  I bought 7 chops, picture below, and doubled the sauce for my family.  It was perfect!  The recipe that I recorded below is the original, NOT doubled recipe.

Please make these!  You will not regret it!  Not to mention, we all need those delicious slow cooker recipes for busy days!

Here is what you will need:

San Fransisco Pork Chops

2 tablespoons extra-virgin olive oil
4 pork chops, about 1-inch thick
Salt and pepper for seasoning
2 cloves garlic, finely minced
1/4 cup reduced-sodium soy sauce
1/4 cup low-sodium chicken broth
2 tablespoons packed light brown sugar
1/4 teaspoon red pepper flakes
1 tablespoon cornstarch
1 tablespoon cold water

Hot Cooked Rice, for serving

In a large 12-inch skillet, heat the oil over medium-high heat until it is simmering and hot. Season the pork chops on both sides with salt and pepper. Brown the pork chops for 1-2 minutes on each side in the hot oil until golden. Transfer the chops to the slow cooker. Add the garlic to the drippings in the skillet and stir constantly over medium heat until the garlic is aromatic and golden (but not burned or it will turn bitter!). Stir in the soy sauce, broth, brown sugar and red pepper flakes; cook and stir until sugar is dissolved. Pour over chops.

Cover the slow cooker and cook on low for 6-7 hours until the meat is tender. If using bone-in pork chops, fish out the bones from the slow cooker. Remove the chops from the slow cooker to a shallow pan or plate – they will most likely be falling apart in tenderness at this point. In a small bowl, combine the cornstarch and cold water until smooth. Whisk the cornstarch slurry into the sauce in the slow cooker. Return the chops to the slow cooker. Turn the slow cooker heat to high and cook for 30 minutes to an hour longer, until the sauce is slightly thickened. If you want a super duper thick sauce, once you remove the chops from the slow cooker, pour the sauce into a pan and place it over medium heat on the stove. Add the cornstarch slurry and bring the sauce to a boil. Boil for 1-2 minutes until the sauce is thick. Add the pork and heat through.

Serve the tender chops over rice and garnish with green onions, if desired.


  1. I love this recipe.Im just curious but what is the San Francisco speciality?

  2. Oh these do look good, especially all that wonderful sauce. Great recipe for the slow cooker!

  3. Boy, does these look delicious or what??? I am going to have to try this. Thanks for sharing!

  4. Just made these tonight and they were delicious!! Plus I just noticed that I have the same dining room table and chairs!! LOL!!!

  5. These are the best pork chops ever! They were so tender, and the sauce is rich, thick and yummy. This will definitely be my go to pork chop recipe from now on. Five stars!

  6. I've made your recipe TWICE now and it's absolutely delicious. Even my super picky husband loves them!!

    Thank you!

  7. Followed this recipe and it is soooo delicious. Thankyou!



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