San Francisco Pork Chops

San Francisco Pork Chops

64
bintmejnuna 0

"Tender chops in a delicious sauce are great over noodles or thin spaghetti."

Ingredients 1 h {{adjustedServings}} servings 93 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 93 kcal
  • 5%
  • Fat:
  • 5.8 g
  • 9%
  • Carbs:
  • 9.4g
  • 3%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 954 mg
  • 38%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. Heat 1 tablespoon vegetable oil in a skillet over medium heat. Brown chops in hot oil, about 5 minutes per side; remove pork to a plate, reserving oil in skillet.
  2. Cook and stir garlic in reserved drippings until fragrant, about 1 minute. Whisk beef broth, soy sauce, brown sugar, 2 teaspoons vegetable oil, and red pepper flakes in a bowl, dissolving brown sugar. Return pork chops to skillet and pour soy sauce mixture over the chops. Bring sauce to a boil, cover skillet, and reduce heat to low. Simmer chops until tender, 30 to 35 minutes, turning once halfway through cooking.
  3. Transfer chops to a serving platter. Whisk cornstarch and water in a small bowl until smooth; stir into pan juices and simmer until thickened, about 5 minutes. Pour sauce over chops to serve.
Tips & Tricks
Italian Breaded Pork Chops

See how to make Italian-style baked pork chops.

Slow Cooker Pork Chops II

See how to make tasty, tender chops slowly cooked in a flavorful sauce.

Footnotes

  • Cook's Note:
  • I like it with a bit more red pepper than stated in the recipe. It gives it more zing. Also, I often leave the extra oil out of the sauce as the residual in the pan is usually enough. This works great with thinner chops as well, just reduce the simmering time or you'll get tough chops.
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Reviews 64

  1. 76 Ratings

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naples34102
6/16/2014

Excellent flavor with a beautiful presentation. I cut back on the soy sauce and made up for it with more broth to avoid over saltiness. Also, I did reduce the cooking time drastically, knowing boneless pork chops cook quickly and dry out quickly too. Alas, they were still tough. No fault of this recipe necessarily, although I can't imagine what cooking these for 30-35 minutes would do to them. I just would consider a pork cut with a little more fat if I was to make this again.

Susan Turner
10/10/2013

I rated this a 5 after I made it a couple of times and tweaked the recipe. First we use bone-in thinner chops, "cheap" chops and they came out tough the 1st time, 2nd time we like extra sauce so I doubled the sauce recipe, but it was even saltier than the 1st time. Finally my husband let me try a 3rd time, so this is what I did. Brine your chops! 4 cups of water w/2 Tbls. of table salt and 2 Tbls (packed) brown sugar. Brine for 2 hrs. I use olive oil. Sear the chops 2 1/2 min each side, remove from pan and set aside. Add 2 cloves of minced garlic, and roughly 1/2 cup of minced onion, and saute'. Whisk 1 cup beef broth, 1/4 cup soy sauce, 4 Tbls. brown sugar, 1/2 tsp of crushed red pepper. Return the chops to the pan and simmer, covered 3-5 min on each side. Remove chops again and cover with foil. Thicken the sauce with corn starch. Serve with egg noodles and greenbeans. Try it, you will love it!! I promise! Even my "cheap" chops came out succulent, juicy and tender!! Definitely a keeper for my recipe box!!

Baking Nana
2/2/2013

These are great! Garnished with green onion just topped it off perfectly. Don't over cook these - mine were done in 20 minutes.