San Francisco Pork Chops
Tender chops in a delicious sauce are great over noodles or thin spaghetti.
Tender chops in a delicious sauce are great over noodles or thin spaghetti.
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 I doubled the sauce recipe, but it was even saltier than the 1st time. Finally my husband let me try a 3rd time, so this is what I did. Brine your chops! 4 cups of water w/2 Tbls. of table salt and 2 Tbls (packed) brown sugar. Brine for 2 hrs. I use olive oil. Sear the chops 2 1/2 min each side, remove from pan and set aside. Add 2 cloves of minced garlic, and roughly 1/2 cup of minced onion, and saute'. Whisk 1 cup beef broth, 1/4 cup soy sauce, 4 Tbls. brown sugar, 1/2 tsp of crushed red pepper. Return the chops to the pan and simmer, covered 3-5 min on each side. Remove chops again and cover with foil. Thicken the sauce with corn starch. Serve with egg noodles and greenbeans. Try it, you will love it!! I promise! Even my "cheap" chops came out succulent, juicy and tender!! Definitely a keeper for my recipe box!!Read More
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 I doubled the sauce recipe, but it was even saltier than the 1st time. Finally my husband let me try a 3rd time, so this is what I did. Brine your chops! 4 cups of water w/2 Tbls. of table salt and 2 Tbls (packed) brown sugar. Brine for 2 hrs. I use olive oil. Sear the chops 2 1/2 min each side, remove from pan and set aside. Add 2 cloves of minced garlic, and roughly 1/2 cup of minced onion, and saute'. Whisk 1 cup beef broth, 1/4 cup soy sauce, 4 Tbls. brown sugar, 1/2 tsp of crushed red pepper. Return the chops to the pan and simmer, covered 3-5 min on each side. Remove chops again and cover with foil. Thicken the sauce with corn starch. Serve with egg noodles and greenbeans. Try it, you will love it!! I promise! Even my "cheap" chops came out succulent, juicy and tender!! Definitely a keeper for my recipe box!!
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, knowing boneless pork chops cook quickly and dry out quickly too. Alas, they were still tough. No fault of this recipe necessarily, although I can't imagine what cooking these for 30-35 minutes would do to them. I just would consider a pork cut with a little more fat if I was to make this again.
These are great! Garnished with green onion just topped it off perfectly. Don't over cook these - mine were done in 20 minutes.
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. When I returned the chops (1 1/2" thickness) to the pan, I simmered for 10 minutes on each side and they were perfectly done. To thicken the sauce, I added a little Wondra® and it was the consistency I was looking for. Served these with 'Smashed Cauliflower Side Dish' and 'Chik-Fil-A® Slaw (Copycat)' both from AR. The meal was delicious and I will be using this recipe again.
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 out additional 2 teaspoons of oil. Due to reviews on overcooking the pork chops, I quick fried them and took out. Made the sauce and then added the chops back in just for maybe 5 minutes to absorb flavor and took out again. Added the cornstarch/water mix. It thickened up nicely. (If it's too thick, add a little more broth.) Tossed in the chops to coat at the end. I enjoyed them very much and will make again. I used Thin pork chops with bones. Very tender and would definitely make these again. I would extend the cooking time if the chops were thicker.
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 liquids with either more broth or some white wine.
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) and cut the soy in half. I had lovely inch thick chops which after searing and then covering (even tho I removed after only 10 minutes) were overdone. Would suggest leaving lid off pan and watching carefully. If you sear, 5-7" should be enough. Will def make again after tweaking to our tastes. Other reviewers suggestion of serving over/with egg noodles was perfect.
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 cook 5 minutes per side. I wanted my pork fork tender and it was.
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 dinner. I did double the sauce and cut back just slightly on the lite soy sauce I used. My sauce thickened nicely, so I didn’t need to use all of the cornstarch/water slurry. I browned my chops on medium high heat for four minutes on each side. After browning, they were almost done, so I only needed to simmer them for a few minutes when I reheated them. The only change I’d made next time, would be to cut back the soy sauce a little further and just use 3 T. in my double recipe of sauce (for two chops). These were very good and the sauce gives the chops a beautiful sheen. I’d also like to try this sauce on grilled pork tenderloin!
We loved these pork chops! Super awesome flavor and the pork chops are so moist and tender. I will definitely make this recipe again. We really thought this was excellent! Thanks for sharing this gem!
I enjoyed this one, as did my boyfriend. I used 3 boneless chops, displaced the red pepper flakes for paprika and then didn't use the 2tbsp of water. I also didn't cook it for any of the above times, though I did watch it like a hawk as I seared it and then simmered it covered with the mixture to ensure it retained it's moisture. I ended up topping it with mini peppers sautéed in butter and served it with pasta. It came out amazing.
Make this for dinner, it was deliious and easy.
Salty, yes. Just cut back on the soy sauce. I added extra garlic and it was delicious!
I ended up using a pork loin chop cause it was all I had. But it turned out fabulous!!
I followed the advice of the majority of reviewers by cutting back on the cooking time and decreasing the amount of soy sauce and upping the beef broth. I regularly decrease soy sauce amounts in recipes as I usually find listed amounts too salty. Wish I'd omitted the oil called for in the sauce preparation. It wasn't needed as there was an ample amount left in the pan after browning the chops. I'll definitely make this again with these changes as the taste is delish!
I used the thin pork chops and only simmered them for twenty minutes also, I used the less sodium soy sauce. I will be making them again.
I love this recipe. I use the thick pork chops with bone in. I follow the recipe exactly as written. I did not find them too salty however I do use the low sodium soy sauce. Such a rich flavor...I try to make extra sauce since I usually serve this dish with rice and it's nice to have the sauce for that. Really YuMmY!!!
The sauce on this is fabulous. The only change I would make is to not cook them so long. Mine were over done for my taste. Next time I would get a good brown on the meat and the take it out and let it rest while the sauce cooks down with the pork drippings, then when the sauce is almost ready finish the pork in the sauce keeping a close eye on it.
This was delicious, and my new go to brown sauce recipe! I followed the advice from one of the comments--brined the pork chops, doubled the beef broth and brown sugar measurements while keeping the soy sauce the same. I served this with fried rice, and it was really so flavorful. I'm definitely trying this recipe with chicken and maybe I'll add cashews and broccoli to the mix at the end.
Was a hit in my house as I made for dinner last nite. Husband gave the whole meal a 9.5. My husband is French and very fussy about food. I pared this with the Ranch Style Potatoes and a small salad and it was a perfect meal! Will definitely make again!
This recipe was really easy to follow and was super tasty. I followed the advice of other reviewers and reduced the amount of soy sauce and used a little more beef broth. I also sauteed diced onions with the garlic to give it some more flavor. The sauce was delicious! Not too sweet or salty. I used chops that were about an inch thick, and unfortunately 30-35 minutes was far too long on the stove. I would definitely make these agin, but I will reduce the cooking time to about 20 minutes.
This was really good. I didn't follow recipes exact measurements but I did use all the required ingredients. let me tell you very flavorful. I made with some white rice : P yummy. all I needed was to add broccoli and it would have tasted exactly like beef broccoli from the chinese fast food. Thanks for sharing.
We had this for lunch today. The taste was not bad, and we were okay with the saltiness, because we ate it over linguine (what I had on hand). However, with pork, I find there is one way to assure tenderness when cooking on the stove -- sear it on each side quickly (seconds, not minutes) and turn heat down to low or simmer to cook for a longer period of time, covered. I followed the directions anyway and the meat was tough. I think I will make this again using my own method and bone-in chops, because the sauce was very tasty.
Made it tonight everyone loved it! Next time I will use low sodium soy sauce, a little salty for me. I doubled the sauce part not knowing if there would be enough for my sauce loving family. A little goes along ways so next no need to double it. This recipe is on the "do again" list. We all thought it would work good for chicken too.
This was really amazing. I did pepper and lightly salt the pork before browning them. They were moist and tender. We really enjoyed the flavor. Only down side is even after 5 minutes my sauce never thickened up like we had hoped. Everything else was done so we just served it anyway. I think next time I will make sure I set aside a little more time so the sauce does thicken up as my hunny thought it would really add to the flavors
Wonderful! I used farm-fresh local thick pork chops. I followed the recipe, tried to! I didn't whisk all ingredients before adding them to the frying pan ...didn't notice the whisk direction until I'd already dumped ... I probably allowed the garlic to "brown" a bit much. I cooked the chops exactly 30 minutes, covered. I did not finish with thickening. I poured the juice as-is. They were the best chops I have ever had.
We thought this was a great tasting recipe. We will definitely try it again and like many others, we will decrease the soy sauce and increase broth the next time.
I made these on a whim. I was looking for something different from our ordinary fried or broiled chops. These were AH-MAZING! My husband demanded they go in our regular rotation and he asks for them often! Thanks for the great recipe!
The sauce for these chops was nice and zingy, made the sauce just as written, but only cooked three chops (we enjoy extra sauce.) Did a quick sear on the chops, about two minutes per side, and cooked them about 15 minutes. Really good served with fettuccini noodles.
Rich tangy flavor from the sauce makes these pork chops delicious. I used some leftover thin cut pork chops, browning for 3 minutes per side and then simmering in the sauce for 15 minutes. I don't know if it would be better simmering longer or if they would get too tough, but they came out pretty tender.
Very moist and tender if you brine the chops first. I make this in a cast iron skillet and reduce cooking time to 20-25 minutes.
Sauce was nice (I used chicken broth). Presentation was beautiful (check out my pic). But pork chops were tough. I might try the brine that another reviewer suggested next time. I also added half of a minced onion to my sauce along with the garlic. I was also thinking I would just leave the second cooking in the sauce out and just remove the chops form the pan, make the sauce and pour that over the chops. I really think that extra time cooking in the sauce it what makes them tough. I served them with brown rice and broccoli.
I tried these savory chops over whole wheat spaghetti , then I made some candied yams sprinkled with Stevia Zero calorie sweetener...it was absolutely marvelous! l will definitely make these chops again.
I didn't have any broth but had a can of beef consommé in my pantry, so I used that. I used 2 cloves of garlic but otherwise followed the rest of the ingredients. I also used low sodium soy sauce. I didn't cook for 30 minutes, but after browning on both sides for 5 minutes and putting aside until sauce was done then added back to the finished sauce only long enough to coat and cook down sauce a few minutes. Delicious, the family loved it and I plan on making this again soon!
Easy and delicious!
My family really loved it. The sauce was just right … not too sweet. The Pork Chops were so tender * everyone wanted more sauce. They want me to make it again!
I can not count how many times I have made this, it's a normal meal in my house now. My fiancé is insane over these things and and so am I. The flavor is excellent, it's a blend of sweet and savory and the pork comes out so tender. Also I leave out the red pepper. Still tastes amazing! Strongly recommend this.
Really good. Follow recipe pretty much exactly except I doubled the sauce, used boneless pork chops and didn't cook it more than about 20 minutes. Served with stir fried bok choy and steamed fried noodles. Very nice dinner.
I made this as written, except I always use low sodium soy sauce. It was fabulous! Everyone in the family loved it. I served it over whole wheat angel hair pasta with broccoli on the side. Would be great with sugar snap peas too.
This recipe is great. I've made it twice now. I used low sodium soy sauce because I really don't like salty food and I only cook the chops at the end for about five minutes. They come out a little pink and very moist. I will definitely make this again.
This sauce is fantastic. I made it as stated. I wouldn't change anything. It would be good on chicken too.
The sauce was very delicious with the pork chops. I read all the reviews before cooking and so I cut down on the simmering time to about 7 minutes on each side for thin boneless pork chops. They were not tough at all. I also seasoned them beforehand with some adobo, garlic powder, and Cajun seasoning. As per the reviews I bumped up the beef broth and cut back on the soy sauce and added a little bit extra minced garlic. It had that savoury, sweet, spicy flavor that I love. Had with some mac and cheese, broccoli and cauliflower, and tostones. Very tasty.
Port Chops were a bit small so I cooked it for less time. Sauce is very savory, not spicy, even with Habañero Garlic. Don't worry about too much spice.
I'd make it again without substituting ingredients..... I made it on the fly.
Absolutely loved it. My whole family devoured the chops, the only difference is that I had to add extra chili peppers due to the age of hours. Still turned out wonderful.
The sauce was fantastic. Would taste great on chicken, steak or fish! The pork cooked fast so watch cook times
This was soooo good!! And easy!! LOVED it!! :)
We absolutely love this recipe, by far our favorite pork chop recipe. As many other have suggested I cut the cooking time in half. They taste fantastic. Serve them bad boys over a bed of brown rice and Boooooooooommmmm.
A little too much of the sauce for my family and myself.
My family and I really liked this recipe. It was easy to make and tasty. Mine turned out salty and sweet.
This was something different than just making a brown or country gravy for chops. It's a keeper
I should have heeded Baking Nana's warning more about being careful not to overcook these! My chops were an inch thick, so I thought I'd be safe cooking them for only 22 minutes. Wrong! Mine were way overdone---gray all the way through. So sad! I will make these again but not cover the chops with a lid at all, and I'll be sure to use that technique where you test for doneness by touching the meat in the middle---if it feels like that fatty tissue by your thumb when your hands are lightly clenched, then it's done! The sauce was very tasty, so I'll be sure to try this again. I must admit that my hubby liked his pork very well done (I haven't done a very good job of training him in the new ways of pork--where it's good to still have it pink in the middle)! Thanks for this recipe!
Good but just a little too salty for us. I love salty things but next time I'll cut down on the soy sauce. This is definitely a make-again recipe though!
I liked this recipe because it is quick and easy, but to be honest, for me, who has a real sweet tooth, this was just too darn sweet.
Yummy!! These were so good. My husband loved them. I will be making these again soon.
Really delicious! It is hard to find good recipes for boneless pork chops. This is a keeper! I did cut brown sugar down to 1 Tablespoon.
I didn't have beef broth so I used vegetable broth. I didn't use cayenne pepper (I have three young children) and I didn't make gravy. Didn't want extra calories. My husband raved about it. Said it was the best pork chops I have made in quite awhile. I didn't change a lot but it was awesome.
This was very Yummy!
Very good, no changes
This is such a great recipe. My husband and daughter are still talking about it. :) I made some slight changes to the sauce because of the salty reviews. I doubled the sauce portion of the recipe, so I would have more sauce for the noodles (angel hair). I used 3/4 cup reduced sodium chicken broth with a teaspoon of veg base, 1/4 cup soy sauce, and just 2 tablespoons of brown sugar. I doubled all other ingredients regularly. It was great, and not too sweet or salty! Thank you.
I followed the recipe except I used low sodium soy sauce (based on other reviews about it being too salty) and they turned out wonderfully! So delicious!
It was very good but too salty. I'll use low sodium beef broth and soy sauce next time.
Very salty even after adjusting a bit as others suggested. If I make it again will be with low salt ingredients.
Did not make any changes and was rewarded with an excellent meal! Definitely will be making this one again
Delicious-- I am gluten free so I substituted Sweet Baby Rays barbecue sauce for the soy sauce. It was amazing!
I loved this recipe, all I did was use LESS sodium soy sauce Yummy on rice.
I add 1 cup diced onion with the garlic and 1/4 cup hoisen sauce with the soy sauce. And serve it with noodles or fried rice.
Everyone enjoyed these Pork Chops
This was a pretty good dish, my son loved it.
Double sauce. Works with chicken also.
With all due respect....This recipe has been around for 30plus years!!!! Our parents used to do this with all the spices in the cupboard...unfortunately, no body can afford meat prices anymore. Hungry in Cape Canaveral
Great flavour from a simple recipe. I didn't find it salty, despite using all the soy sauce recommended - probably because I replaced the beef broth with plain water. I think store bought broth would add a lot of salt to this recipe. Try it with water instead. It was just as good.
Very good! I had this with Brown Rice and Broccoli..it was delish!
After reading some reviews I found and used a some added info to brine the chops. I also made a couple small adjustments to the sauce. Please note I also made 3x the amount of the recipe. Having 2 teenage boys in a family of six requires it.----------- 2 Tbs brown sugar, 2 tsp salt & 2.5 cups water for every 4 chops. Boil one cup of water, dissolved brown sugar and salt in it, then mix 1.5 cups more water. Put chops in container, added brine and stored in fridge for about 3.5 hours.---------- I used light virgin olive oil to "brown" the chops. After "browning" the chops (3 minutes/side high heat), I added my sauce mix to the juices/oil in the pan.---------- Many complained about the saltiness of the dish in their reviews so I used "no salt added" beef stock. I also used about 1/3 to 1/4 less Soy Sauce and maybe a little less garlic (?) - I used 2TBS pre minced garlic paste and mixed it directly into the sauce, another 2TBS of minced spice rack garlic and 2TBS minced onion. I kept the Red Pepper, olive oil, brown sugar & beef stock ratio the same. To make the sauce thicker next time I am leaving out the olive oil from the sauce mix and using just what was left from the initial browning of the chops.---------- After simmering the meat for 30-ish minutes (closer to 35), I poured all the sauce out of the pan and added it to the water and corn starch mix. I turned the pan back up to high heat, waited 5 minutes and finished browning the chops (3.5 minutes per side, adding sm
It's very tasty
I have made this a couple of times, and it was an instant favorite!
I've been making these for years! By far the best pork chops ever. I always make extra sauce because it's so Yummy! The only difference is sometimes I add mushrooms
My family just loved this recipe!!! The chops came out so tender. I would totally recommend this. My kids even loved it.
In the monthly rotation of meals, everyone loves this!
Tasted good but on the sweet side.
If I make it again, I'll double the sauce recipe and use a different kind of pork chop. They were a bit dry.
We really liked the flavor of the sauce on these chops, but they were a little tough. So I didn't know if they needed to be cooked longer or if I cooked them to long. I want to try it using the crock pot next time, but with the same amount of sauce.
Some liked it, some didn't. I think the soy sauce was a little over-powering. Overall, not bad, but probably won't make it again without alterations.
I doubled on the sauce to have extra to serve over the egg noodles..the only thing I did not double up on was the oil as I don't like the oil residue it leaves..was really good and chops were Moist..Oh add more red pepper in order to even get a taste of it..I will make this again
First time way too dry & salty - this time I used vegetable broth and low sodium soy sauce!!!! Cook no longer than 20 mins!!!! It is great!!!!
This recipe is a definite winner for us. We both really liked it and will make it again. I used low sodium broth and soy sauce in the recipe because we generally find the real thing too salty. I had doubled the red pepper as I generally do for recipes because my boyfriend likes his food hot, but the heat still be very low. I will increase the red pepper even more next time. I will also eliminate some, if not all, of the oil from the sauce. There was excess oil around the edge of the pan. We did find the soy sauce a little overpowering so I will also be reducing that next time.
However, even though I like salt, I would probably use low sodium soy sauce in the future.
Restaurant flavor and so simple. I added a little extra beef broth and only simmered 20 minutes, really depends on thickness of chops. The extra sauce while still hot was drizzled on aurugla and plated with the chop. Served with olive oil garlic herb angel hair pasta. Really good, even if it is salty.
I was looking for something quick, easy and tasty and FOUND IT! It was great. My 5 year olds ate it, my husband liked it and the sauce was great. I can't wait to try adding the left over sauce to stir fry. (We're not huge saucy people so the original recipe made way more than we could eat). At the last minute I was worried about the saltiness that many of the reviews stated, so I did add 1/2 cup of red wine. The only other thing that was different is that I always use Braggs Liquid Aminos instead of soy sauce when cooking. Otherwise I followed the directions. As the cook notes state, I did not add additional oil to the sauce as I had enough remaining in the pan. Try this, you won't be disappointed. This would be a great meal for guests.
Great flavor. Next time I'll use a whole pork tenderloin, less brown sugar. I increased the red pepper to 1/2 teaspoon. I'll also use egg noodles or brown rice.
Fantastic. The flavor was great without any changes to the recipe.
My neighbors came over and were my guinea pigs the first time I made it. They definitely want to come back when I make it again! Great sauce and very juicy tender pork. Sauce was great to dip the roasted veggies in.
My family loved this recipe.
Great only change was less oil turned out great
Definitely will make this again. After searing and adding the liquid ingredients, I put the pan in the oven for 8 minutes on 400. Thats all it needed to be medium on the inside. Totally moist and delicious! Dont over cook pork chops!
Sounds yummy...fyi ...I learned years ago to switch to low sodium soy sauce ...what a difference!!!
This is a great, fresh recipe for pork chops that I absolutely LOVED. I seasoned the pork with garlic powder, chipotle chili powder, and a little salt before I browned it. I omitted the extra oil in the sauce, too. I used very thick chops (a little over an inch) and they were still done quicker than the recipe says, so be careful not to overcook them.
Used thick cut pork chops and added a bit more broth and cooked in slow cooker for 8 hours on low. The chops were moist and the sauce was flavorful. I didn't thicken it and served the chops over rice