San Francisco Pork Chops
- Ready In:
- 1 1⁄2 lbs pork chops
- 1 tablespoon oil
- 2 teaspoons oil
- 1⁄4 cup beef broth or 1/4 cup sherry wine
- 2 tablespoons brown sugar
- 1⁄4 cup soy sauce
- 1⁄4 teaspoon crushed red pepper flakes (optional)
- black pepper, to taste
- 2 cloves garlic, minced
- 2 tablespoons water
- 2 teaspoons cornstarch
- Heat 1 Tablespoon oil in skillet, and brown chops on both sides.
- Meanwhile, combine the 2 teaspoon oil, broth or sherry, brown sugar, soy sauce, red pepper, and black pepper.
- Add garlic to pork chops, and pour sauce mixture over everything.
- Cover and simmer 30 minutes, adding 1-2 Tablespoon of water if needed to keep sauce from cooking down too much.
- Turn chops once.
- Remove chops to platter.
- In pan, stir in cornstarch dissolved in 2 Tablespoon of water.
- Cook until thickened.
- Pour over chops and serve.
MY PRIVATE NOTES
Add a Note
Join The Conversation
The overall taste of this recipe was good, but it was incredibly salty. I followed the directions to a T, including using 1/4 cup beef broth and 1/4 cup soy sauce. I even added the full amount of sugar, but that didn't seem to mellow the saltiness. I would suggest using low-sodium soy sauce and/or low-sodium beef broth when making this recipe.
This was a fantastic way to prepare pork boneless loin chops. Super tasty recipe that's a keeper ! This recipe is reviewed/made as it is written, but think next time I'll change it up by using chicken thighs that have been quick seared on the grill with a little wood smoke,finishing the dish in the oven.If you use oven method be sure to pour off the liquid to thicken,( that's your sauce) Maybe use molasses for part of the brown sugar. One could also add a little ginger or chinese five spice & serve with rice if you really want an Asian flair. This recipe will also very easily adapt to slow cooking in a crock pot.