San Francisco Pork Chops

"This is a unique and tasty way to serve pork chops. The sauce is sooo tasty. This dish goes well with rice and a cooked veggie. Yummy!"
 
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photo by BigJoe photo by BigJoe
photo by BigJoe
photo by SonnyHavens photo by SonnyHavens
photo by Bonnie G #2 photo by Bonnie G #2
photo by Teddys Mommy photo by Teddys Mommy
photo by HisMonie photo by HisMonie
Ready In:
1hr
Ingredients:
11
Serves:
4-6

ingredients

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directions

  • 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.

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Reviews

  1. Manda... these pork chops were AWESOME! I normally bread my pork chops and bake them, which my family seems to like, but I was in the mood to try something different... boy was I glad I did! My husband normally doesn't say much when I try out a new recipe, but he really loved these! I followed the recipe almost exactly, except that I didn't thicken the sauce with the cornstarch. I accidently over looked that step. I will definitely be making these again! Thanks for posting! -Kim :)
     
  2. These are by far one of the best pork chops I have ever tasted. My whole family loves them. I used sherry instead of the beef broth and did not thicken the sauce. Excellent recipe
     
  3. I was looking for something different. We really enjoyed these. We are big garlic fans so I ended up using a lot more garlic. I will definitely make these again!
     
  4. OMGosh!! Easy, and so delicious! My daughter is my 'taste taster', she said the sauce was identical in flavor to Hogi Yogi's Teriyaki Rice Bowl. So guess what? Yes, I did. I served spoonfuls of rice into bowls, spooned the cut up pork chops onto the rice, then poured a generous amount of sauce onto the pork chops and rice. I doubled the sauce, using corn starch to thicken up a bit. Also, opted to use beef broth, the cayenne pepper and a bit more brown sugar. "TO CRY FOR!" Next time, will try chicken breasts, along with some steamed brocolli, pineapple chunks, or sugar snap peas. You can use your imagination with this. Thank you, Manda!!
     
  5. 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.
     
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Tweaks

  1. I found it easier to place the skillet in the oven at 425 degrees to cook the pork chops after browned on the stovetop. I also added the cornstarch ,water and garlic to the sauce mixture then poured it on the chops then cooked for 10 minutes
     
  2. We had these chops the other night and we all enjoyed our dinner. These are tasty, the recipe is easy to prepare, and I liked the fact that it's made with ingredients I always have on hand. I used the beef broth instead of the sherry (I had just bought a new brand of powdered beef stock and wanted to try it) and left out the crushed red pepper flakes; as well, my chops were quite thin, so I cut back the cooking time. Otherwise, I followed the recipe as written. With reference to Step 4, I found I had plenty of sauce and there was no need to add any extra liquid. My only suggestion would be to make sure that low-sodium soy is used, especially if beef broth is used instead of sherry, as the sauce is a tad salty. Thanks for the recipe; I'll be making it again.
     

RECIPE SUBMITTED BY

I am a single gal, living on my own; currently working as an Occupational Therapist & living in Cumberland, MD. (It is "God's Country" out here...beautiful!) I LOVE to cook and bake, and love anything that looks, tastes, smells, or even closely resembles a veggie. I LOVE moo-cows, and therefore, cannot bring myself to eat any part of the adorable critters (i.e. NO RED MEAT!!) I love the outdoors, and pride myself on being the master griller on the fire pit. My mother's side of the family is 100% Polish, so I have an inborn passion for cooking...unfortunately, along with that comes a love of eating, too!! But, hey..u only live once, so I say "EAT, DRINK, and BE MERRY!!!"
 
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