San Francisco Pork Chops Recipes

SAN FRANCISCO PORK CHOPS

Steps:

• 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.
• 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.
• 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.

SAN FRANCISCO PORK CHOPS

Steps:

• 1. Mix the first 4 ingredients for the sauce in a small bowl, set aside.
• 2. Heat the oil over medium high heat and add the pork chops. Brown on both sides, 2 minutes each. Pour the sauce over the chops. Reduce the heat and cover the pan. Simmer for 15 minutes, adding water if necessary. While the chops are simmering, cook the noodles.
• 3. In a cup, mix the cornstarch with the water until blended. Stir the sauce in the pan while adding this to the sauce until thickened.
• 4. Drain the noodles and serve with the pork chops, spooning excess sauce over the noodles.

SAN FRANCISCO CHOPS

Steps:

• In a large skillet, brown pork chops on both sides in oil; transfer to a 3- to 4-qt. slow cooker. Add garlic to drippings; cook and stir for 1 minute. Add the soy sauce, wine, brown sugar and pepper flakes; cook and stir until sugar is dissolved. Pour over chops. , Cook, covered, on low 7-8 hours or until meat is tender. Remove chops. Combine cornstarch and cold water until smooth; gradually stir into slow cooker. Return chops to slow cooker. Cover and cook on high for 30 minutes or until slightly thickened. Serve with rice.

SAN FRANCISCO PORK CHOPS

Steps:

• Trim fat from pork chops.
• Heat 1 T oil in skillet. Brown chops on both sides.
• Remove chops and saute garlic for one minute being careful not to burn.
• Combine 2 t oil, sherry or broth, soy sauce, brown sugar, and pepper flakes.
• Return chops to skillet.Pour mixture over top. Cover tightly.
• Simmer over low heat till chops are tender and cooked through (30-35 minutes).
• Add 1-2 t water, if needed, to keep sauce from cooking down to much or burning. Turn chops once.
• Remove chops to platter. Stir in cornstarch (dissolved in 2 T water).
• Cook till thickened. Pour over chops and serve with buttered egg noodles.

SAN FRANCISCO PORK CHOPS

Steps:

• 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.

MOM'S SAN FRANCISCO PORK CHOPS

Steps:

• Season chops with salt and pepper.
• Brown in oil in skillet with garlic 15 minutes on Medium- High heat.
• When chops are browned on both sides, remove garlic and discard it.
• Move chops to 1 side. Add sugar, cornstarch and rosemary to skillet.
• Lower heat. Stir. Add water slowly, stirring to mix.
• Cook and stir until thick and clear.
• Stir in lemon juice.
• Place a lemon slice on each chop.
• Cover and simmer for 40 minutes.
• Uncover. Cook 10 minutes longer until fork tender.

SAN FRANCISCO PORK CHOPS

Steps:

• Mix together the cornstarch and water; set aside. Pound pork chops to 1/4" thick. Heat oil in a fry pan. Brown the chops on both sides. Remove the chops and add a little more oil. Sautee the garlic. Combine the oil, soy sauce, sugar, Aleppo, and wine in a small bowl. Place the chops back in the pan. Pour sauce over the chops. Cover tightly and simmer 30 minutes. Remove the chops. Stir in the cornstarch/water mix and cook until thickened. Pour over the chops and serve.

SLOW COOKER SAN FRANCISCO PORK CHOPS

Steps:

• 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 potatoes or rice and garnish with green onions, if desired.