Slow Cooker San Francisco Pork Chops
We had it over hot mashed potatoes because it made its own wonderful thick gravy, but it would be great over rice too. I found this recipe at Mels Kitchen Cafe
We had it over hot mashed potatoes because it made its own wonderful thick gravy, but it would be great over rice too. I found this recipe at Mels Kitchen Cafe
- 1 tablespoon cornstarch
- 1/4 teaspoon red pepper flakes
- 2 tablespoons extra-virgin olive oil
- 1/4 cup reduced-sodium soy sauce
- 2 cloves garlic finely minced
- 1 tablespoon cold water
- salt and pepper for seasoning
- 4 pork chops about 1-inch thick
- 1/4 cup low-sodium chicken broth
- 2 tablespoons packed light brown sugar
- mashed potatoes or hot cooked rice (for serving)
- Carbohydrate 18.8724930628039 g
- Cholesterol 0 mg
- Fat 27.0336147085944 g
- Fiber 0.257709732985041 g
- Protein 3.65848752219731 g
- Saturated Fat 3.73238020385864 g
- Serving Size 1 1 Recipe (156g)
- Sodium 1638.6230058494 mg
- Sugar 18.6147833298188 g
- Trans Fat 0.739464904551571 g
- Calories 327 calories
Step-by-step
- 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.
My Go-To Weeknight Meal: Slow Cooker San Francisco Pork Chops
As a busy working mom, finding time to cook delicious and healthy meals can feel like a Herculean task. Between work, school pick-ups, and endless household chores, the last thing I want is to spend hours in the kitchen. That's why I've become obsessed with my slow cooker. It's my secret weapon for transforming simple ingredients into flavorful, comforting dinners with minimal effort. And this Slow Cooker San Francisco Pork Chops recipe? It's a true game-changer.
This recipe isn't just about convenience; it's about flavor. The slow cooking process allows the pork chops to become incredibly tender, almost falling apart, and the sauce is rich and deeply satisfying. The slight sweetness of the brown sugar complements the savory soy sauce and garlic perfectly, creating a harmonious blend of tastes. I often serve this over creamy mashed potatoes, letting the luscious gravy coat every bite. It's the ultimate comfort food, perfect for a chilly evening or a cozy family dinner. It’s also equally delicious served over fluffy rice. Honestly, it’s a winner no matter what you serve it with.
What I love most about this recipe is its versatility. It's easy to adapt to your preferences. Feel free to experiment with different seasonings or add vegetables like sliced onions or bell peppers to the slow cooker for extra flavor and nutrients. I've even tried using bone-in pork chops, and while it adds a little extra cooking time, the result is even more tender meat. Just remember to remove the bones before serving. The key is to use thicker pork chops, about an inch thick, for the best results. This ensures that they cook evenly and don't dry out.
The browning step might seem unnecessary to some, but trust me on this one. It adds an incredible depth of flavor that elevates the dish. Don't skip it! And don't be afraid of the red pepper flakes; they don't add heat, but rather a subtle complexity to the overall flavor profile. A pinch is all you really need.
Beyond the deliciousness, this recipe offers unmatched convenience. Simply throw everything in the slow cooker in the morning, and come home to a perfectly cooked, flavorful meal. This allows me more time to focus on other priorities, knowing a hearty and satisfying dinner awaits. No more frantic meal preparation after a long day – just pure relaxation and the joy of a delicious, home-cooked meal.
This Slow Cooker San Francisco Pork Chops recipe has become a staple in my kitchen, a go-to weeknight dinner that never fails to impress. It's a testament to the power of simple ingredients and a little slow-cooking magic. Try it – I promise you won't be disappointed!
So, the next time you're looking for an easy, delicious, and impressive meal, reach for your slow cooker and give this recipe a try. It's the perfect solution for busy weeknights, and a guaranteed crowd-pleaser for any occasion.
I often get asked what side dishes I pair with this dish. Besides the classic mashed potatoes and rice, I've also found it works beautifully with roasted vegetables, a simple green salad, or even some crusty bread to soak up the delicious sauce. The possibilities are endless!
Pro Tip: For an even richer sauce, try using a combination of chicken broth and white wine. The addition of a splash of balsamic vinegar can also add another layer of complexity.
