San Francisco Chops

I am frantically trying to share with you all of my slow cooker/soup recipes I have in queue before the weather turns warmer (which for some has probably already happened but for me, alas, it has not). I couldn’t let another minute slide before offering up this amazing slow cooker recipe for you to make.

Probably one of the best pork recipes I have for the slow cooker, the pork chops in question bathe in a simple, rich sauce that has an ending depth of flavor that belies the every day ingredients. Thanks to the quick cornstarch slurry in the final steps, the sauce becomes more like a glaze that envelopes the tender pork in a delicious, mouth-watering gravy.

What To ServeThese are perfect with this brown rice and a nice green veggie.

Please make this. And please, brown the pork chops before adding to the slow cooker. And please, don’t omit the red pepper flakes. You may reduce them to a pinch, but the dish needs them. And please try not to lick your plate when you are done eating.

Ok, I’m done with the pleases.

One Year Ago: Cheesy Garlic Bread
Two Years Ago: Toasted Orzo with Peas and Parmesan
Three Years Ago: Black and White Bean Dip

San Francisco Chops {Slow Cooker}

Yield: Serves 4-6

San Francisco Chops {Slow Cooker}

Note: you can use boneless or bone-in pork chops. I’ve used both and either way, the meat becomes so tender it is falling apart so you can fish out the bones, if you are using bone-in chops. Just make sure that the pork chops you use are on the thicker side – about an inch thick. The dish benefits from the quick browning of the pork chops and although I know some of you will roll your eyes at this step, you’ll be grateful for the depth of flavor it provides. Also, the red pepper flakes do not add spiciness, instead, they add a dimension of flavor the dish needs to come together. You can reduce the amount to a pinch but don’t omit completely.


  • 2 tablespoons extra-virgin olive oil
  • 4 pork chops, about 1-inch thick
  • Salt and pepper for seasoning
  • 2 cloves garlic, finely minced
  • 1/4 cup reduced-sodium soy sauce
  • 1/4 cup low-sodium chicken broth
  • 2 tablespoons packed light brown sugar
  • 1/4 teaspoon red pepper flakes
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • Hot Cooked Rice, for serving


  1. In a large 12-inch skillet, heat the oil over medium-high heat until it is simmering and hot. 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. Transfer the chops to the slow cooker. 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!). Stir in the soy sauce, broth, brown sugar and red pepper flakes; cook and stir until sugar is dissolved. Pour over chops.
  2. 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. Remove the chops from the slow cooker to a shallow pan or plate – they will most likely be falling apart in tenderness at this point. 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.
  3. Serve the tender chops over rice and garnish with green onions, if desired.

Recipe Source: adapted from Jane Deere

115 Responses to San Francisco Chops {Slow Cooker}

  1. Julia says:

    Hi there – Love the look of this recipe! Just sitting here in the UK near London early in the morning having been woken by a car alarm and wondering what I can get going for some boneless pork chops I bought yesterday – YES – this looks like it will fit the bill! I’ll just get on to that now and will report back 🙂

  2. Jessica says:

    Hey! I made these for dinner last night and we loved the flavor, but they turned out a bit dry. When you first pour the sauce over the pork chops, are they completely covered? I have a large crock pot and by the time the pork chops were done cooking there wasn’t much sauce left. I was thinking that maybe I should double the sauce recipe so there will be more liquid in the crock pot…just wondering if anyone else has had problems with this. Thanks!

    • Mel says:

      Hi Jessica – if they are too dry or there isn’t any liquid left then, yes, you might want to increase the liquid. I cook these in my round 4/5-quart slow cooker and so they have plenty of liquid by the end of cooking time.

  3. Elizabeth says:

    These look great. I was wondering if you have ever tried browning the chops and making the sauce ahead of time? Because of crazy after school clubs and soccer practice, I will likely have to race home during my lunch hour to turn on the crock pot so this can be ready when everyone finally lands at home in the evening, so if possible, I’d like to brown the chops and make the sauce the night before, and then the next day pull it out of the fridge and turn on the crockpot. I wouldn’t think it would be crucial for everything to be hot going into the crockpot but thought I’d just see if you had any tips. Thank you so much. I wish you knew how many of your recipes grace our table on a weekly basis.

    • Mel says:

      I think that sounds like a fabulous idea – should work great. And by the way, your family is so lucky to have you going the extra mile for a home cooked meal!

  4. Paula says:

    Have you ever tried this with boneless chicken breasts?

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