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My review
San Francisco Pork Chops
bintmejnuna
"Tender chops in a delicious sauce are great over noodles or thin spaghetti."
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Ingredients
1 h servings 93 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Cook
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Ready In
- 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.
Footnotes
- Cook's Note:
- I like it with a bit more red pepper than stated in the recipe. It gives it more zing. Also, I often leave the extra oil out of the sauce as the residual in the pan is usually enough. This works great with thinner chops as well, just reduce the simmering time or you'll get tough chops.
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 93 calories; 5.8 g fat; 9.4 g carbohydrates; 1.3 g protein; 0 mg cholesterol; 954 mg sodium. Full nutrition
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Reviews
Read all reviews 315409 Ratings
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Most helpful positive review
10/10/2013
I rated this a 5 after I made it a couple of times and tweaked the recipe. First we use bone-in thinner chops, "cheap" chops and they came out tough the 1st time, 2nd time we like extra sauce so...
Most helpful critical review
2/19/2015
My family found this dish good but very salty. I doubled the sauce, but otherwise followed the recipe exactly. May try it again but cut half the soy sauce in half and replace the missing liqui...
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10/10/2013
I rated this a 5 after I made it a couple of times and tweaked the recipe. First we use bone-in thinner chops, "cheap" chops and they came out tough the 1st time, 2nd time we like extra sauce so...
6/16/2014
Excellent flavor with a beautiful presentation. I cut back on the soy sauce and made up for it with more broth to avoid over saltiness. Also, I did reduce the cooking time drastically, knowi...
2/2/2013
These are great! Garnished with green onion just topped it off perfectly. Don't over cook these - mine were done in 20 minutes.
7/16/2014
Great way to prepare a boneless pork chop! My husband and I loved the taste of this recipe. I used low sodium soy sauce, so I did not experience the saltiness some of the reviews mentioned. W...
2/25/2015
Made a couple of changes (of course). Still think the original recipe would be the bomb. Ingredient change was using chicken broth instead of beef. I already had one open in need of use. Left...
2/19/2015
My family found this dish good but very salty. I doubled the sauce, but otherwise followed the recipe exactly. May try it again but cut half the soy sauce in half and replace the missing liqui...
11/20/2013
The only thing that I changed in this recipe was that I seasoned the meat with onion and garlic powder, turmeric, Italian herbs, salt and black pepper. I also did not cook 30 minutes nor did I c...
1/2/2014
Beautiful glossy looking sauce (although I only had to use half the cornstarch/water mix), but as so many others have said it's salty. Next time will increase the amount of broth (use low sod) ...
6/20/2015
Wow, we were impressed with this one! I knew dinnertime was going to be rushed, so I made this early in the afternoon, covered and refrigerated it, and simply reheated it when it was time for d...