Wednesday, February 8, 2012

San Francisco Chops 
{Slow Cooker}
from (I love that blog, seriously too many good eats, and they always turn out!)
*Note: you can use boneless or bone-in pork chops. I’ve used both and either way, the meat becomes so tender it is falling apart so you can fish out the bones, if you are using bone-in chops. Just make sure that the pork chops you use are on the thicker side – about an inch thick. The dish benefits from the quick browning of the pork chops and although I know some of you will roll your eyes at this step, you’ll be grateful for the depth of flavor it provides. DO NOT skip this step it makes ALL the difference and takes 2 minutes. Also, the red pepper flakes do not add spiciness, instead, they add a dimension of flavor the dish needs to come together. You can reduce the amount to a pinch but don’t omit completely.
*Serves 4-6
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 ( I used brown rice)
DIRECTIONS: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 7 to 8 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.
*This was REALLY really yummy, Elias kept stealing all mine! I should have made more and it was SOOO easy to make, the prep took no time at all. I served it with brown rice and steamed broccoli, try not to overcook them, you want it falling apart, I didn't have time to cook on low for 7 to 8 hours so I just did it on high for 4, it probably would have been even better if it was cooked on low, next time. enjoy!


  1. Thanks Rachelle! I have some pork chops in the freezer that I was wondering what to do with, I think I am going to try this tomorrow!

  2. Yum! This looks great! I might have to give it a try, too!

  3. you bet, they were really good and I am for sure going to make that lemon cheesecake, we r having the missionaries over this friday maybe i will make that it looks like heaven!

  4. I'm always looking for good pork chop recipes... Can't wait to try these!

  5. you should check out her blog, she has a lot of pork chop ones, and some go in the crockpot too.