Thursday, May 14, 2015

Slow Cooker San Francisco Chops

These pork chops were so good. They fell apart so easily and were so tender. I altered the recipe slightly from the original. I added more pork chops and I doubled the sauce so I would have enough to feed my family. Here is the adapted recipe below.

Printable Recipe

Slow Cooker San Francisco Chops

2 Tbsp olive oil
6-8 pork chops, about 1-inch thick (can use boneless or bone-in)
salt and pepper to taste
3 cloves garlic, minced
1/2 cup reduced-sodium soy sauce
1/2 cup chicken broth
4 Tbsp packed light brown sugar
1/4 tsp red pepper flakes
2 Tbsp cornstarch
2 Tbsp cold water
cooked rice for serving

In a large skillet, heat the oil over medium-high heat until hot. Season pork chops on both sides with salt and pepper and place in the skillet. Brown the pork chops for 1-2 minutes on each side until golden. Transfer pork chops to the slow cooker.

Add the garlic to the skillet and stir constantly over medium heat until aromatic and golden, about 30 seconds. Stir in the soy sauce, chicken broth, brown sugar, and red pepper flakes. Cook and stir until sugar is dissolved. Pour over pork chops. Cover and cook on low heat for 6-7 hours until the meat is tender.

If using bone-in pork chops, fish out the bones from the slow cooker. Remove the pork chops. In a small bowl, combine the cornstarch and cold water. Stir into the sauce in the slow cooker. Return the pork chops to the slow cooker. Turn the slow cooker to high heat and cook for 15-30 minutes until the sauce is slightly thickened. Serve over rice and garnish with green onions.

Serves 6-8

Recipe adapted from Mel's Kitchen Cafe

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