Saturday, August 19, 2017

San Francisco Pork Chops #Recipe @PegCochran

I found this recipe online but now I've lost the name of the site.  There are numerous recipes for San Francisco Pork Chops but I couldn't find any reference to how they got their name.  I can only guess that the name is a nod to San Francisco's Chinatown because of the inclusion of soy sauce in the recipe. 

Most recipes were similar to this one although some gave directions for making this in your slow cooker.  Either way, we thought it was delicious.  Perfect when served over rice or with mashed potatoes to soak up the delicious sauce.

San Francisco Pork Chops


1 tablespoon vegetable oil
4 boneless pork chops
1 clove garlic, minced 

1 onion, chopped
1/4 cup beef broth
1/4 cup soy sauce 
2 teaspoons vegetable oil
1/4 teaspoon red pepper flakes
2 teaspoons cornstarch
2 tablespoons water 


Dry pork chops on paper towels.  Recipe is for four but I made only two for the two of us.

Heat vegetable oil in a skillet over medium heat.  Add chops and brown on each side, approximately 5 minutes per side.  

Remove to a platter.

Add garlic and onions to oil remaining in skillet and cook, stirring, until garlic is fragrant and onions are soft.

Whisk broth, soy sauce, brown sugar, 2 tsps. vegetable oil and red pepper flakes in a bowl until combined and brown sugar is dissolved.  

Return chops to pan, add soy sauce mixture and bring to a boil.  Cover skillet and reduce heat to low.  Simmer until pork chops are cooked but still tender.  

This will depend on the thickness of your chops but start checking at 15 minutes.  Chops should reach an internal temperature of at least 145 degrees.

Transfer chops to your serving platter.  Whisk cornstarch and water in a small bowl until smooth.  

Stir into liquid in the pan and stir until thickened, about five minutes.

Pour over chops and serve. 

 Bon Appetit!

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  1. Funny, I've got a recipe with the same name (but different recipe!) that appeared in my mail--unsolicited--years ago as part of a packet of recipe cards. I've been making the recipe ever since. I'll have to try your version!

  2. I've been looking for something just like this, Peg! We often find pork too dry. Love this combo. Off to share!

  3. I think this recipe will be tried at our house real soon.