San Francisco Chops {Slow Cooker}
User Reviews
4.4
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Prep Time
10 mins
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Cook Time
8 hrs
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Total Time
8 hrs 10 mins
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Servings
6 Servings
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Calories
209 kcal
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Course
Main Course
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Cuisine
American
San Francisco Chops {Slow Cooker}
Description
This recipe features pork chops browned first to create a caramelized crust and deepen the flavor. They are then slow-cooked in a sauce made from minced garlic, soy sauce, low-sodium chicken broth, brown sugar, and a small amount of red pepper flakes that add flavor depth without noticeable heat. Cooking on low for 7 to 8 hours results in very tender, easily shreddable meat.
The sauce can be thickened after cooking by adding a cornstarch slurry, turning the flavorful liquid into a glossy glaze. The final dish balances sweet, salty, and savory notes with subtle warmth from red pepper flakes, making it well-suited to serve over hot cooked rice, which soaks up the sauce.
This preparation works with boneless or bone-in pork chops, preferably about 1-inch thick to ensure tenderness and optimal texture after long cooking. Browning the chops before slow cooking adds necessary flavor complexity, and the slow cooker facilitates a hands-off method for tender meat.
The red pepper flakes lend complexity rather than spiciness and can be reduced to a pinch but are best not omitted altogether to maintain the intended flavor balance.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 4 pork chops about 1-inch thick
- salt for seasoning
- black pepper for seasoning
- 2 cloves garlic finely minced
- ¼ cup soy sauce reduced-sodium
- ¼ cup chicken broth low-sodium
- 2 tablespoons light brown sugar packed
- ¼ teaspoon red pepper flakes
- 1 tablespoon cornstarch
- 1 tablespoon water cold
- rice for serving, hot cooked
Instructions
- 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 rice and garnish with green onions, if desired.
Notes
- Use bone-in or boneless pork chops about 1 inch thick for best texture and tenderness.
- Browning the pork chops before slow-cooking improves depth of flavor significantly.
- Red pepper flakes add subtle flavor complexity without strong heat; reduce to a pinch if desired but do not omit.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 209 kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 209kcal | 10% |
| Carbohydrates | 7g | 2% |
| Protein | 20g | 40% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 60mg | 20% |
| Sodium | 403mg | 17% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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