I'm not sure why this recipe is called 'San Francisco Pork Chops', but one thing I know is how totally delicious they are! The slow and low cooking creates such tender pork chops! You won't even need a knife! And the sauce becomes a lusciously rich tangy/sweet gravy that goes well with so many side dishes. I chose buttered orzo with parmesan cheese and sweet peas. A green veggie such as broccoli or green beans would be perfect also! You could even just pour the gravy over mashed potatoes...yum! Okay, I'm hungry for these pork chops again!
I found this recipe on a food blog called Mel's Kitchen Café. It was posted as a slow cooker recipe that calls for browning the pork chops before adding them to the slow cooker. Well, I decided to just cook them completely in the skillet that I used for browning! But if you don't mind washing another pot, use the slow cooker!
I'm writing the recipe the way I made it by cooking it in a skillet on the stove top and doubling the sauce because it's so good you'll want more!
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| San Francisco Pork Chops prep time: 10 minutes/cook time: 3 hours serves 4 INGREDIENTS: 4 boneless center cut pork chops salt & pepper for seasoning the chops 2 Tbsl. olive oil 4 large cloves garlic, minced 1/2 cup low sodium soy sauce 1/2 cup low sodium chicken broth 4 Tbls. light brown sugar 1/4 tsp red pepper flakes, I used cayenne pepper 2 Tbls. cornstarch & 2 Tbls. cold water, mixed together DIRECTIONS: Lightly season both sides of each pork chop with kosher salt and pepper. Add oil to a large skillet on medium heat. Thoroughly brown both sides of the pork chops. Then remove chops from skillet leaving drippings in skillet. Add the minced garlic to the skillet and let brown. Then add in the soy sauce, chicken broth, brown sugar and red pepper flakes or cayenne. Stir well, then add back the pork chops with any juices from the plate. Dip both sides of the pork chops in the sauce. Cover skillet and reduce heat to simmer. Simmer for about 3-4 hours. When the chops are cooked add in the cornstarch and water mixture and stir until the sauce thickens. Serve warm with thick sauce poured over pork chops. Also pour the sauce over whatever side dish you serve with the chops! |
Hi Nora! Mel has a winner with this recipe! I was so glad I tried it! Thank you so much for checking it out! =D
ReplyDeleteWow these sound great. Love the sauce on the pork chops.
ReplyDeleteThank you so much Mich! Yes, that sauce is so tasty! =D
DeleteThose look yummy Lillian! That sauce is making my mouth water - OMG!
ReplyDeleteThank you so much Kim! I was so happy I found this recipe! I think I'll try it with chicken next time! =D
DeleteWow, this looks amazing! If you tried it, I'm sure to try it!
ReplyDeleteGreat Traci! Please let me know how you liked it if you do! =D
DeleteCould this be done in an electric skillet do you think?
ReplyDeleteI think that would work just as well. Thank you so much for checking it out!
DeleteThank you much Senka! I'm so flattered that you want to feature my recipes on your website! I will definitely take a look at your site! I will contact you soon!
ReplyDeleteI tried this recipe tonight and only cooked the pork chops on low in the skillet for 1.5 hours and they were so tough and dry we could hardly eat them.
ReplyDelete1.5 hours is not enough cooking time. As you can see in my directions the chops need to cook at least 3-4 hours. They will melt in your mouth if you cook them as stated. I hope you'll try it again!
DeleteCan you cook these in a crock pot?
ReplyDeleteYes, I think it would work in a crock pot, but only after you start it in the skillet by getting a good sear and after adding all the sauce and seasoning to the skillet. Then transfer everything to the crock pot to finish cooking until tender. Please come back and let me know how you liked it! Thanks! =D
DeleteHow long do you think I should cook it for? I'm going to try it tomorrow. I will definitely let you know how it comes out.
DeleteI think 3-4 hours on low should be fine. As soon as the pork chops are fork tender they're done. Then thickening the gravy only takes a few more minutes. I'm so glad to hear you're going to try this today! I can't wait to hear what you think! =D
DeleteCan this be made in the oven and if what setting and how long?
ReplyDeleteWhat you can do is use and oven safe skillet. Make the recipe as stated but instead of cooking for 3-4 hours on the stove top transfer the skillet to the oven and bake, covered at 350 degrees for 3 hours. You need the stove top to sear the meat and the 3 hour oven time will make the pork chops soak up all the pan juices and create very tender pork chops. Please let me know how you liked this when you try it! Thanks! =D
DeleteDont forget that stove top temperatures vary. I had mine on med low heat and after 3 hours, they were burnt up. Not a good experience for me.
ReplyDeleteHi Rick! I'm surprised to hear that yours burnt up! Did you keep the pan covered for the entire 3 hours of cooking? In my experience as long as there is liquid in the pan and the pan it keep covered, the liquid should never evaporate. But I will change the directions to state keep at a low simmer. Thank you so much for trying the recipe and for your feedback! I'm so sorry it didn't work out for you.
DeleteWooHoo.........it worked....doubled the liquids and it went 5 hours on LOW.....tons of liquid loveliness.....Thanks Lillian for this.......awesome!
ReplyDeleteOh wow...5 hours! I only cooked mine for 3, but I'm so glad you tried it again and loved it! Thank you so much for letting me know! =D
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