Slow Cooker San Francisco Pork Chops

We love a good slow cooker meal, especially these Slow Cooker San Francisco Pork Chops. They are so quick to throw together and make the perfect hearty dish.

By now, you probably all know about my obsession with my slow cooker. Here is another wonderful slow cooker recipe that you HAVE to try.
We had it over hot mashed potatoes because it made it’s own wonderful thick gravy, but it would be great over rice too. I found this recipe at Mel’s Kitchen Cafe (one of my favorite recipe blogs).
This is the perfect home styled meal, that is hearty and perfect for cold or hot days. It’s made in the slow cooker, so it doesn’t heat up your entire home, by using the oven.
If you need a new, simple, quick, and delicious dinner recipe, this is one we highly recommend trying.

the mixture doesn’t completely cover the pork chops. Is that normal?

For this recipe, and also depending on the size of your pork chops, the mixture most likely won’t cover your pork chops.

Don’t worry. There is plenty of juice and flavor to go around. You can double it if you desire, but as the pork cooks, it will shrink a little, and still be tender and juicy, and take in all the mixture flavor.

could i bake these?

You could bake these pork chops as well. We recommend baking these pork chops at 350 degrees for 20-25 minutes, per pound. We do prefer these best in the slow cooker. I feel they are a little more tender.

You could also cook them at a cooler temperature, for longer, with foil on top, to help they stay a little more moist. Either way, this marinade really tenderizes the meat, and adds amazing flavor.

watch how to make the perfect side dish to serve with this pork recipe:

Did you know we have a Youtube Channel? We have hundreds of simple and delicious recipes, your family is going to love. We take you through each recipe, step by step, and show you exactly how to make them.

This Grape Salad is perfect for side dishes all year long. We love it at Thanksgiving, but it’s also the perfect BBQ side dish. Watch how easy it is to make, here:

looking for more pork favorites? Try these:

Serves: 4

Slow Cooker San Francisco Pork Chops

15 minPrep Time

8 hrCook Time

8 hr, 15 Total Time

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Ingredients

  • 2 Tablespoons extra-virgin olive oil
  • 4 pork chops,(1-inch thick)
  • Salt and pepper, to taste
  • 2 teaspoons minced garlic
  • 1/4 cup reduced-sodium soy sauce
  • 1/4 cup chicken broth
  • 2 Tablespoons brown sugar
  • 1/4 teaspoon red pepper flakes
  • 1 Tablespoon cornstarch
  • 1 Tablespoon cold water

Instructions

  1. In a large 12-inch skillet, heat the oil over medium-high heat until it is simmering and hot.
  2. 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.
  3. Transfer the chops to the slow cooker.
  4. 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).
  5. Stir in the soy sauce, broth, brown sugar and red pepper flakes; cook and stir until sugar is dissolved. Pour over chops.
  6. 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.)
  7. Remove the chops from the slow cooker to a shallow pan or plate.
  8. 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.

Notes

If you want a thicker 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.

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Comment on this Recipe

22 Responses to “Slow Cooker San Francisco Pork Chops”

  1. I made this tonight and it was great! I think slow cookers all have a mind of their own. I cooked this on high for 5 hours (started it later in the day than I'd planned) and the chops were done perfectly, not dry, tender but not mushy, and the sauce was so good. The only change I will make next time is doubling the sauce so everyone would have plenty! Thanks!
  2. I just made this recipe tonight, and it was beyond fantastic! The sauce is so addicting, you will want to put it on top of everything! I followed the recipe to a T besides adding some Italian seasoning to the marinade. This was a very easy recipe to make in a dutch oven, so you can make this as a last minute meal. I paired it with mashed potatoes and garlic green beans, and it was divine! Great recipe ladies!!!
  3. Made this last night. The taste was good but very salty and the pork chops were dry even though they cooked in double the sauce recipe. I'll try cutting the soy sauce in half and replacing the missing liquids with more broth or some white wine. I'll also cut back on the cooking time (I did 4.5 hours on high).
  4. Donine C
    I have NEVER been able to make pork chops that came out even decent. I found this recipe today and decided to give it one final shot. I had two thick pork chops, cooked 7 hours on low. Went to take them out, thickened the sauce (yep, need to double that recipe), and still worried they would be hard and dry as a rock. I got a sharp knife out to cut into it and it went thru it like butter. No need for sharp knives. A fork will do just fine. I am so excited. I see a lot more pork chops in my future! Thanks so much for a great recipe. The slow cooker is becoming my new best friend.
  5. Nicolee
    I made this today and it was absolutely wonderful. Like someone else mentioned, I've never been able to make tender pork chops. I was worried because these boneless chops were 1" and to me that takes a lot to make them tender. I didn't have time to cook them on low so cooked them on high and by 4.5 hours when I took a fork to one of them, it just fell apart! I was thrilled!! Based on other comments I doubled the sauce and I'm glad I did because even with 2 chops we had plenty of sauce! This recipe is a definite keeper! Thank you!

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