San Francisco Pork Chops

san francisco pork chops

I love slow cooker recipes. They are generally quick to put together and great for weekdays or lazy Sundays. I saw these pork chops on one of my favorite blogs, Mel’s Kitchen Cafe and knew I had to try them.

They are perfect in the summertime (although they would be good anytime) when it’s too hot to turn on the oven. Generally I prefer to eat a bit lighter in the hotter months, but I still crave hearty comforting meals too. These pork chops are a great choice when those cravings strike.

I’ve made it with both bone-in and boneless pork chops and prefer the boneless chops. The gravy is delicious over mashed potatoes or rice. Give this try when you want a hearty meal#&8212;winter or summer—and don’t have much time to put a meal together.

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San Francisco Pork Chops

Recipe from Mel’s Kitchen Cafe

Ingredients:

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

Instructions:

  1. In a large skillet, heat the oil over medium-high heat until it is simmering and hot.
  2. Season the pork chops on both sides with salt and pepper. Brown the pork chops for 1-2 minutes on each side.
  3. Transfer the chops to the slow cooker.
  4. Add the garlic to the drippings in the skillet and stir constantly over medium heat for 30 seconds.
  5. Stir in the soy sauce, broth, brown sugar and red pepper flakes. Cook and stir until sugar is dissolved. Pour over chops.
  6. Cover the slow cooker and cook on low for 7 to 8 hours until the meat is tender. Remove pork chops.
  7. In a small bowl, combine the cornstarch and cold water until smooth. Stir the cornstarch slurry into the sauce in the slow cooker.
  8. 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.

Special Notes:

You do need to use a thick pork chop otherwise they will turnout dry. The liquid should cover the pork chops, if necessary increase the soy sauce/broth to do so. I like to slice the pork chops to serve and cover with plenty of yummy gravy. They go great with my deluxe mashed potatoes.

Enjoy!

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