San Francisco Pork Chops {Slow Cooker}
These tender San Francisco pork chops, cooked in a rich, flavorful sauce, are insanely easy to make thanks to the slow cooker!
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.
Although on second thought, I’m realizing that I actually use my slow cooker more in the summer months than I do in the winter.
Not having to heat up my entire house by turning on the oven is a huge plus. Slow cooker for the win ALL year long!
Probably one of the best pork recipes I have for the slow cooker, these San Francisco 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.
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.
And for those of you that are wanting an Instant Pot conversion for these San Francisco pork chops – I haven’t made this recipe in the IP yet, but I’m guessing about 15-20 minutes high pressure (natural release for 10 minutes and then quick release remaining pressure) should be a good starting point.
These are perfect with this brown rice and a nice green veggie, like roasted broccoli.
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}
Ingredients
- 2 tablespoons extra-virgin olive oil
- 4 pork chops, about 1-inch thick
- Salt and pepper for seasoning
- 2 cloves garlic, finely minced
- ¼ cup reduced-sodium soy sauce
- ¼ cup low-sodium chicken broth
- 2 tablespoons packed light brown sugar
- ¼ teaspoon red pepper flakes
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- Hot Cooked Rice, for serving
Instructions
- 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.
- 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.
- Serve the tender chops over rice and garnish with green onions, if desired.
Notes
Recommended Products
Recipe Source: adapted from Jane Deere
156 Comments on “San Francisco Pork Chops {Slow Cooker}”
Hi Mel!
I only have thin cut pork chops in the freezer right now, but I do have some pork country style ribs. Do you think those would be a good fit for this recipe?
Thanks!
Yes, the country-style pork ribs should work great!
Hi can u make this and put in oven to finish baking and if so what temperature and how long to bake?
I haven’t tried that, but I’m guessing it would work. Maybe 300 degrees for a couple of hours?
Very good sauce! I followed directions exactly and my pork chops were burned to a crisp….to ash. The sauce became more like a lacquer. We had to throw it out and go for taking out. There seems to be not enough liquid and the time in the Slow cooker is overkill. What can be done to save this seemingly good recipe?
Different brands of slow cookers may cook at higher temps (sounds like that might have been part of the problem). You can also try adding some broth to help if it’s overcooking (or shorten the cooking time).
Do you think these would work in the instant pot? If so, how long would you cook, bone-in?
I’m not sure – you might try googling IP cooking times for bone-in pork chops. I haven’t tried it myself!
Could this be cooked in the oven? If I used a cast iron pan to sear, then transfer to the oven, how long would it need to cook and at what temperature?
I haven’t tried it so I’m not sure – but maybe 275 degrees for a couple of hours?
I made it in my instant pot toaster oven. I used really thin pork chops. 350 for 20 minutes. The sauce came out thick and stick (almost like a orange chicken sauce consistency) and it was so good. I checked with a meat thermometer and it was done.
Well I should have known just to come here and look for a recipe in the first place. A recipe from 2011 to boot! Had some porkchops that I wanted to toss in the crock pot and didn’t want a creamy base. Voila! MKC to the rescue! Based on how my kitchen smells delicious just after the prepwork, I’m already drooling and contemplating dinner this evening. Holy heck it smells SOOOO good! My porkchops were irregularly thick (big pack from Costco I divide up and freeze since it’s just 2 of us) so I just halved them all. Then I was like… ooops they aren’t all 1″ thick now. I think they should still be fine, I’ll just have to keep on eye on them and check them well before 8 hours. But my crockpot cooks hot and fast even on low. Oh the aroma from my kitchen…. Thanks!
Then I saw the guestimate for the Instapot. But that’s okay, I get to drool over this aroma all day!
Made these last Sunday and they were delicious! I upped the water to a full cup, with just a little beef bullion as other reviews mentioned it being too salty. I also skipped the garlic since my husband can’t have it. Everyone loved it and my 6 year old had 4 servings! Will definitely make this again
I followed the recipe precisely. The pork chops were falling apart but very dry. I also found the sauce to be too salty even though I used low sodium soy sauce and did not add salt to the meat. Would not make this again.
The 7 hour limit burned my pork chops to a crisp leaving me sorely disappointed. Can you please share the actual temperature the meat is supposed to be at so next time I can gage by temperature rather than 7-8 hour time frame?
I’m sorry, Amy. I don’t know the internal temperature because I’ve never checked – much of this will depend on what type of slow cooker you have and how hot it cooks (some slow cookers cook hotter than others).
Mel, I’m not giving up. I feel determined to make this recipe work so tonight we’ll try again. I put the chops in just now (12:45) and hoping they’ll be ready by 5 to eat. Crock pots are a toss up. In addition to altitude too. When we’re up in the cabin, some food takes longer to cook than if I were to make it at home in the same crock pot.
The internal temperature of pork should be 145*!
Tried this recipe tonight and it was a hit! The flavors were amazing and meat was tender and juicy! We had it over stuffing instead of rice. My daughter said she wants to make this at college since it was so easy. Would not change a thing… came out perfect!
Unfortunately my chops turned out very dry. I made sure they were thicker than 1 inch. I used a 6 quart slow cooker. I wasn’t impressed with the sauce flavor either. It was very bland. Not a winner for our house.
The pork chops were very flavorful and so tender you could eat then without teeth. We used the stopping in the crockpot over the white rice.
Have made this numerous times and love it.
Hey Mel!
Just curious if I’m using thinner pork chops – would I just lower the time and avoid the dryness of the chops? Or do you HIGHLY recommend the thick chops?
Our grocery store had buy 8 for $10 and get 8 free chops! But they’re all 1/2″ thick. Stink!
I do think thicker pork chops are best, but yeah, if you can bet thinner chops, I’d just decrease the time and check on them often.
I found helpful to remember to plug in the crock pot! Haha
Can you make his with a Sous Vide?
I’m sure you could try! I haven’t done so myself yet so I can’t give exact instructions.
I made it last night also and mine too was salty. I did use low sodium soy sauce mixed with regular cause that is what I had left over, however I was surprised that it was soooooo salty considering I used only a bit of the regular soy sauce. It was good however and I will try it again using only low sodium to see if it makes a difference. By any chance do you have the nutritional info for this dish?
I don’t have the nutritional info – sorry!
Tried this tonight for dinner. It was really salty. Not sure what I did?? Would not using low sodium soy sauce make that much of difference? Totally bummed.
If it was too salty, my guess is the regular soy sauce is the culprit.
when i dont have low sodium i just mix it with water and its good to go
I’ve been making this for years. It is a family favorite. I’ve always made it in the crock pot, but mine broke this week. So, I tried it in the instant pot. I started with 15 minutes (with 10 minute natural release). They didn’t shred as easily as I wanted, so I cooked them another 5 minutes and they were great. I always double the sauce (except for the red pepper) because it doesn’t seem like enough otherwise. In the instant pot there seemed to be more sauce than when I cook them in the crock pot. I liked this better. However, I like the flavor of the pork chops better cooked in the crock pot. The flavors seem to infuse the meat in a way that doesn’t happen in the instant pot.
Thanks for the report, Laurel – so helpful for those that may want to use the Instant Pot!
Mel,
wondering if these would be good with Mushroom Risotto?
The flavors might be a little strong for mushroom risotto, but as I type that, I still think it’s worth a shot. Sounds delicious.
Well
i tried it last night and everyone raved about it. The only thing I changed was the type of mushrooms I used. Generally I just use button this time I used a mix of shiitake, morels and enoki which stand up better to strong flavors. I also used a pork broth rather then chicken and wine. Our guest are chefs so to have them dig in go for seconds was really awesome!! They absolutely loved the Pork as well and asked for the recipe and were astounded when I told them where I got it and kept asking if you were a Chef. I told them your a over worked Mom who happens to be a fantastic cook and the place I go to find recipes for good food fast.
Made this tonight in the Instant Pot, set for 15 mins on high. I doubled everything.. Family enjoyed it. 15 mins cooking time is one or two minutes too many. Thank you for sharing this recipe.
I’m getting the instant pot for Christmas! Could you please break down this recipe for 5, using the instant pot? Thanks so much!
Yum, the whole family loved it!!
Sorry to say, not a good outcome. I used 1-1/2 inch thick pork chops as I know 1 inch would dry out after 7 hours on low… Did 6 hours and was so dryed out !!! Sauce was salty… Not a keeper, unhealthy, and a waste of money.
So delicious!!
I made this last night and it was very good. Even the picky little girls liked it. The chops I had were very thick, at least 1 1/2 inches, so I doubled the sauce and cooked for 8hrs on low in my slow cooker. I would love to find this recipe adapted for my Instant Pot.
What cut of chips did you use? Mine stayed while and not shredded.
Can many of your slow cooker recipes adapt to the Instant Pot?? I am about to buy one and I love the idea of being able to make these yummy recipes when I get home from work!
Yes, a lot of them transition really well! I’ve been experimenting right and left.
I make frequently, and each time my family raves about it! This is one of my favorite crock pot recipes. The extra step of browning the pork is so simple and makes all the difference. I usually cook on low for about 5 hours and use 1-1.5 inch thick boneless pork chops.
I make frequently, and each time my family raves about it! This is one of my favorite crock pot recipes. The extra step of browning the pork is so simple and makes all the difference. I usually cook on low for about 5 hours and use 1-1.5 inch thick boneless pork chops.
would these work in the insta-pot? i just got one and have a pork loin i want to try in it. thanks for all your work and love for cooking. you are in my kitchen more than you know:)
I don’t see why not! I think it would work great.
Best pork chops of all time. We add some extra broth & soy in order to have more of that delicious sauce.
Have you ever tried this with boneless chicken breasts?
I haven’t but I believe others in the comment thread have.
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.
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!
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!
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.
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 🙂
Hi Mel. I’m new to your blog, and have only tried your slow cooker beef barley soup. It was so good that I’ve made it twice in 5 days, and given some away to 3 friends so they would have a taste. I also retired my 20 plus year old beef barley soup recipe that I had been making. That alone, says a lot. So what did I do just before midnight? I started making this recipe, that’s what. Yes, based on one other (amazing!) recipe you had in your blog, I figured I would tackle this one. I would like to point out that we don’t eat pork chops. And by “don’t”, I mean never. Well, this would have been a logical choice then, right? 😉 I read the recipe, and even checked out the comments section as well. Proud to say that I did brown the meat, and it made a world of difference, as the chops looked good this morning when they were removed from the Crockpot. Why up at midnight making porkchops, you say? Well, my husband is up before the earliest of birds to start his shift and makes his way home for lunch around 10:30am. We’ve sworn off take-out, and I’ve been cooking. I’m proud to say that when he arrives home, he will have a small plate of rice, baby peas and one of your delicious chops. For dinner will will have the same, but with some sauteed mushrooms and greens. Yes, life is good my friend, life is good. Oh, and my husband who had previously swore off pork chops is going to love them again, and you are to thank.
You are a good wife, Karen! So happy you have loved both of these recipes, thanks for letting me know!
I just made this and it is fantastic! For a Mum with three under three, this was a stress free and tasty dish. Thank you so much!!
Just made these last night and can I say, AMAZING. I keep snitching on the leftovers in my fridge. They are so delicious and so simple. Plus all the ingredients (besides the pork chops) were already in my pantry which is a double bonus in my book. Pork chops have always been my nemesis: dry, tough, and flavorless. Not these bad boys. Thank you Mel!! I am constantly coming back to your site when I am looking for something new to put on the menu.
I know this is an old post but I found this last fall when
I was looking for something different to do wih pork chops. I have made it several times since And my whole
Family loves it. I double the sauce and add a teaspoon of ground ginger to give it a bit of an Asian style taste
I love this recipe! I usually skip the thickening step at the end if we’re in a hurry, and it is still so delicious.
Made this last night. It was delicious… everyone loved it.
I really enjoy this site Mel. I love cooking and searching out new recipes is one of my favorite past times. All your recipes look so good!!
I love reading and cooking your recipes. This is in my slow cooker as I type. Smells so good.
This was the best pork I’ve ever had! Holy smokes, my husband and I licked our plates clean. Mel, you have made me such a great cook! Thank you so much! 🙂
Pam – Thanks so much, Pam!
I’ve been making the recipe for a couple of years now, and I have to say, it’s one of my favorites. It stays on my menu board on Pinterest.
This past weekend, I had a pork roast to cook, so I cooked it like this and it was amazing! I doubled the sauce and we had it with potatoes and broccoli. Very yummy!
could some of those with failures say what type crockpot they’ve used? I would
love to try these but have just become aware how important it is to use the right
cooker for a recipe. I had from the library THE GREAT AMERICAN SLOW COOKER BOOK, and saw they break down a recipe 3 ways, depending on the cooker,
from a small 2 to 3-quarter to a big 6 to 8 quart.
I ended up with pork jerky 🙁 all the liquid cooked off and the pork was just tough and inedible – cooked on low for 7 hours
Would it ruin taste if I placed a few dried apples slices in crockpot?
After reading the wonderful comments on this recipe, I have decided to make these chops tomorrow for dinner. I have a question regarding setting the slower cooker on high for the last 30 minutes to thicken the sauce…is the slow cooker’s lid on or off?
Kathy – I keep the slow cooker lid on.
Best Pork Chop recipe I have found!! Really delicious!!!
I made these tonight and they were very good! I made them as written except I used cayenne instead of red pepper flakes, which is basically the same thing except they’re ground up. I converted it to a stove top method instead of a slow cooker because if I’m going to sear the pork in a skillet I’m going to cook it in the same skillet! I hate to wash extra pots and pan…lol! This was delicious! I’ll be blogging about it soon with a link back to your page! Thank you so much for sharing! =D
Freezable??
Dana – not sure, never tried freezing, so you’ll have to experiment. Good luck!
Mel, I found your site by looking for brown rice cooking options. As a thank you for your recipes, may I ask if you are familiar with using potato starch as a thickening agent? To quote Jacques Pépin: “I often use a “pure starch” — generally potato starch or arrowroot — to finish a sauce and give it a bit of viscosity. If nothing else is available, you can substitute cornstarch, but it tends to make a sauce gooey and gelatinous. I prefer potato starch, which is made from steamed potatoes that are dried and ground. Potato starch is gluten-free and sometimes appears in baked goods, particularly Jewish-Passover specialties. Inexpensive and available in 1-pound packages, it can be found in the Kosher section of many supermarkets and in Asian specialty food shops (it is also used in Japanese cooking). Arrowroot, on the other hand, comes in very small containers and is very expensive. All of these starches are used in the same way: they are diluted with a little cold liquid — water, wine, or stock — and then stirred into a hot sauce. The starch thickens the sauce on contact and then it is usually brought to a boil.”
My go-to is Bob’s Red Mill Potato Starch, available on Amazon, four 1-pound bags for a very reasonable price and excellent quality. I’ve entirely switched from cornstarch to potato start for all my savory thickening needs; the thickening texture doesn’t change at all during freezing or reheating.
PS I was born in Little Fork, lived in the Falls (now in Indiana). How I miss the north woods. Please look out the window and enjoy them for me for a minute or two.
Happy cooking, JJ
I made these for Sunday dinner and they were fantastic, gorgeous, full of flavor and smelled so good they had everyone melting before they even made it to the table. I went with the transfer-back-to-the-pan-for-extra-thickening option and had people scraping their plates to get every bit of it. I also went with the baked brown rice. It was good, but I think I’d prefer some sort of potato with this. Your buttery thyme peas were great as a side. It was a Mel’s Kitchen Café meal all the way! I love how I can count on your recipes to be good enough for guests even if I don’t try them ahead of time.
Made this tonight. Wonderful! There were only two of us eating so I have leftovers for lunch tomorrow! Yay!
Thank you! I made this yesterday and we loved it!
Hmm…I’m going to have to try this again. I used a large crockpot, followed the recipe to a T, and used pork chops that were at LEAST 1 inch thick. Except, I only cooked mine for 4.5 hours because I forgot to start it until later in the day. I did double the sauce as many here suggest. The pork was tough, burnt on the edges, and dry as a bone. Most of the sauce was caked onto the bottom of my crock pot and couldn’t be salvaged either. The flavor, I could tell, would be great, but unfortunately this recipe was just waaay too dry to be enjoyable. Very disappointed. My crock pot usually cooks things just fine, so I’m not sure what went wrong here. I’d like to try it again, but my advice to everyone here: keep a close eye on it to avoid overcooking!
used this recipe for the base of my Asian stir fry over rice…mmm.
Great recipe! My husband and I really enjoyed the pork chops. Thanks. 🙂
Mel, what a winner!! I made this today for some friends who have a new baby (and some for my husband and me!) and it was a complete success. Made it just as written and it turned out beautifully. All four of us loved it! I cut 1″ chops from a whole pork tenderloin – great way to save some money on boneless pork chops. Served with roasted broccoli and “Egg Noodles with Garlic and Herbs” from foodnetwork.com. I so appreciate all the time and effort you put in to making your recipes flawless. Each one of them works like a charm every time!
Thick chops… a must. Ours were 1″ plus.
Double the sauce…. a must.
Brown rice ….a must.
I do not like pork chops and this was one of the best meals I have ever cooked.
So glad I found this recipe and am sending to everyone i know.
Steamed carrots with it and what a meal !!!
Thank you so much for posting.
I had macaroni & cheese last night, it was great! Can’t wait to try this recipe tomorrow night, thanks!
These were great and I don’t like pork chops! I have never had a recipe for them that they didn’t taste all dried out. This one was perfect – not dry at all! Thank you!
Just wondering what size crockpot you use for cooking these? Just checked them at about the 6 1/2 hour mark and my “sauce” is more like tar. Double checked the instructions. Can’t figure out where I went wrong lol.
AprilG – I use my round crockpot – I believe it’s 4 or 5 quart.
I must point out that I usually do not comment on blogs, but after running to your website numerous times, I need to thank you! All of your recipes are great. We had these pork chops tonight and my husband loved them! I rarely eat pork chops, but this recipe will make an appearance on our meal plan alot. They were yummy! Thanks again!
YUM! We had these for dinner tonight and my husband inquired, “Can we have this for dinner again tomorrow night?!?” 🙂 We love your recipes! Keep ’em coming….
Made these the other night and they were fantastic!! I quadrupled most the ingredients (minus the pork chops) to make more sauce. I also used Splenda brown sugar blend in place of regular brown sugar. I would advise against that as the aftertaste was terrible. Will be making these again in the next few weeks though as they were very very good!!
Hi Katz – yes, the general rule of thumb is that seasoning meat before browning gives the best flavor.
All the recipes I’ve read thru sound great, can’t wait to make several of them. One question, 50+ years ago when I learned to cook, I was taught not to season meat until after it had been browned. Your recipes say to season & then brown. Has that changed? I always say it is fun to learn & I enjoy trying new recipes.
I can’t even tell you how many times I’ve made these. We LOVE this recipe! It’s in the crockpot now! I usually double the sauce because we like to have a bit extra to pour on the rice (my husband loves extra), but otherwise I wouldn’t change a thing about this… It’s perfect!
Tried this recipe out on Sunday and I’m still daydreaming about those pork chops.
Thank you!
Oh, and thanks to the contributors who commented on the thickness of their cuts of meat – it helped me refine the cooking time to perfection.
More please!
Loved this! I defiently will double the sauce, there was barely any, and I think i prefer it on the runnier side so maybe 1 tsp flour. Thanks though, the pork chops were so yummy!!
I tried this recipe for the first time last night and it was a HUGE hit. This was so incredibly easy and delicious it will surely become a regular meal for us.
My husband said it was the best meal he’s had all year (and we cook and go out to nice restaurants alot)!
This is my husbands favorite dish ever! He said he would pay for it in a restaurant. My kids like it and they don’t even like pork chops.
I Diddnt have age red peppers or the chicken broth. I also cut the recipe in half. I substituted the red peppers and used paprekia (sp) and used white wine instead of the chicken broth, cooking off the alcohol of corse! It isn’t done yet but smells so wonderful. Thank you
I made this (again) last night. It’s a favorite at our house (at least with my husband and myself–I can’t get my 5-year-old to try it). While still delicious, my only problem has been that I only have regular soy sauce (not low-sodium), and it always comes out quite salty, even without salting the chops. I serve it with unsalted rice to try to balance it out. So if anyone manages to read this comment, know that low-sodium soy sauce is a must!
This was my introduction to your recipe’s. I sent my husband to the store the other day to get pork chops (he’s not a fan, he usually has sausage instead). My kids and I enjoy fried pork chops and thin cut chops just do not work. So when he saw only thin ones he asked the butcher to cut some. I have to say they were beautiful, but just not for frying. They were 1 1/2 in. thick! The next day he came home with your S.F. chops recipe. I liked the idea but wanted to use wine instead of soy. I thought better of it and only added sliced onion that I sauteed with the garlic and mushrooms near the end. We served it over orzo with parsley and green onion.
IT WAS AMAZING!!!! My husband enjoyed the meal and my kids 9 & 7 loved it! We had the leftovers for lunch the next day!
It’s in the crock pot at home now, I am at work. I wish I was home to smell the goodness that will be dinner. Cannot wait to try it!
So I’ve been following you for a little over a year now and my husband just commented the other night that in the last year or so my cooking has really improved! Yay, I’d take the credit, but it’s totally you and these amazing dishes. This one we love! Seriously I could eat the pork all by itself, so good! Thanks for the great recipes we love them.
Looks good can’t wait to try it ! 🙂
just made this tonight, awesome! thanks so much served it with brown rice and steamed broccoli, i cooked it too long i think but it was still so yummy! thanks again!
Oh yes, this is so good! I ended up using a 2 lb. pork loin roast (cause that’s what I had in the freezer) and also added an onion that needed to be used, but it was still delicious. The pork was so tender and the sauce was perfect over rice. I think it was the quietest meal time we’ve had in awhile. The boys were too busy eating to argue 🙂
I made this for dinner and boy is it yummy! So moist and full of flavor. I didn’t have any boxes of chicken broth open and since it called for such a small amount I used apple cider instead. mmmmm
Mel–Thought I’d let you know that I made this tonight using my electric pressure cooker and it was met with rave reviews. I used 1″ pork loin chops and cooked them for 12 minutes on high pressure. They weren’t falling apart, but they were fork tender and very tasty! My husband loved them. Thanks again for sharing another great recipe.
This recipe has become a houshold favorite, and I love not using a can to make a great meal in the crockpot. This one is a homeroom with the kidlets, thanks!
Made this today. Flavor was good but the pork was definitely overcooked and dry. I admit I used chops that were less than an inch thick (mine were about 3/4 inch or so). I will try again and be sure to use chops that are at least an inch thick if not a little more. I buy large loins and slice it myself into chops. I’ll have to remember to slice some thick ones next time. If you have thinner chops on hand you can still use them just reduce the cooking time. Check them after a couple of hours and see where you’re at. **To attempt to salvage my own chops I have them soaking in the left over liquids. I know it won’t rehydrate them or anything but it might make them palatable.
Hi! I just wanted to say this is on my menu for this week. I love your site! I have a lot of your recipes on my to-try list. Thanks for posting such goodness!
after browning the meat this morning, i put my crockpot on WARM and went to work. (slaps forehead). surprisingly, after a day on warm and a couple hours on high it tasted delish. the meat was a bit dry (from not actually cooking) so i sliced it up in the sauce after i added the corn starch. i was glad i could save this one-i will be making it again! and in maine we are supposed to get snow tomorrow, so keep posting crock pot recipes!
I tried this recipe last night and it was delicious! Everyone in my family (all 6 of us) really enjoyed it. I’m always looking for great slow cooker recipes!! Thanks.
I tried this recipe this last week. It was such a hit that I had to ration it out because the kids kept trying to sneak extras. I thought I had made twice as much as I needed, but I guess I should have make double that! I had to substitute stir fry sauce for the soy sauce because I was out of soy. I think it was a good substitution. The kids begged me to make it the next day for dinner! Thanks for the great recipe.
I actually added about 1-1 1/2 cups water…maybe thats why mine didn’t dry out
I just threw away $15 of pork chops…I cooked them in my crock pot on low per this recipe but checked them at the 5 hour mark….over-cooked and dry as a bone….hmmm….I used boneless center cut chops about 1/2 inch thick each. just a “beware” for anyone who might be using the same cut/thickness….
Melanie – sorry this didn’t work out for you. I’ve always used pork chops at least 1-inch thick, per the recipe, and it sounds like the thinner pork chops may cook too quickly. Thanks for adding your review so others will know to look for the thicker chops.
hi was wondering if anyone has tried these on high heat, thanks
It might be your crockpot {slow cooker). Ours is very hot — even on low settings. I have to scale down the time.
Loved, loved, loved this recipe….so simple and so wonderful!! Even my two year old asked for seconds and she seldom ever even eats firsts! Thanks so much for sharing!!
Made this for dinner tonight and it was a winner! Thanks for yet another great recipe. It smelled so good in the house today. Even my two picky boys tried it! I added the corn starch slurry and cooked it for an additional hour on low. The sauce turned out pretty thick. Perfect to serve over a bed of brown rice (like you suggested). Love, love, love your blog!!! Keep these great recipes coming.
I made this tonight and it’s a total winner! My husband even loved it and he is rather picky…especially about things I make in the crock pot. The flavor was outstanding. And oh, the smell in our house today was so so wonderful. I served it over brown rice. And with some great crockpot carrots and broccoli. I forgot about adding the cornstarch as thickener at the end but it was fine without it.
I just discovered your blog but I will be back 🙂
I will probably put a link to this recipe on my blog in the next day or so.
THANK YOU.
This was so yummy!! I loved it! It was so easy to throw together in the morning, and I’m already getting excited about leftovers for lunch tomorrow!
Love slow cooker recipes! This sounds so delicious!
Great blog; happy I found you!
Mary xo
Delightful Bitefuls
I made this for tonight’s dinner and it was great. I did double the sauce as well as the amount of pork chops, so I could freeze it for a later date. I used my rice cooker for the rice and put a bag of frozen broccoli in the steamer bin. It was a perfect meal and very filling. Thanks again for sharing all your yummy recipes. You are the first place I look when menu planning.
WOW!!! I just made this tonight is it is, indeed, extraordinary! What a wonderful recipe. I will definitely double the “sauce” recipe though…..I would have preferred it a bit juicier. And that rice!!!! Holy smokes, just the best EVER!!! (I did the lemon/Parm/sugar/apple variation). This will definitely be showing up in this house on a regular basis! Thank you Thank you Thank you!!!
My kids are in the kitchen devouring this right now and loving it!! Another great recipe, I knew it would be. Thanks again Mel, keep em comin!!!
Can’t wait to try this one. YES, PLEASE keep the crock pot recipes coming!!
My sister in law and I love your blog. She had us over for dinner and made this. So good. Thanks for sharing all your recipes, please never stop.
this one seems worthy of some summer-crockpot usage! i don’t know what’s san francisco-esque about it, and i don’t care. 🙂
I made this today and we loved it. I made the brown rice too and it was the perfect combo. The meat didn’t have a lot of extra sauce so I might double the sauce next time because the kids like lots of sauce for their rice. Yummy. I love easy meals.
We just finished this meal – YUM! It was a hit, I doubled it easily. Typically, I don’t love pork chops, but this is amazing….so tender, just the right amount of flavor. This will definitely be a repeat!
Bring it on with the slowcooker recipes! Softball season starts in 2 weeks and I DO NOT cook on game nights. In fact, I don’t think I even put the slowcooker away durning the season. LOL!
This looks so good! I will definitely be trying it soon. Please bring on the slow cooker recipes! I have a 2 year old and 6 month old twins, so the slow cooker has been a life saver these days! I’ve loved all your recipes.
Another winner! I can’t wait to try this. I actually use my crockpot more in the summer because it doesn’t heat up my apartment as much as my stove…plus it saves on electricity 🙂
Thanks so much for posting such delish and family friendly meals, I use a recipe from your blog at least once a week.
Oh and I used boneless chops and they were so tender and moist. Thanks again!
We just finished eating this meal and it was wonderfully delicious! I didn’t have soy sauce on hand and used low sodium teriyaki instead, it has a bit of heat behind the sauce and was a bit much for my toddlers. Otherwise so good and it will be added to our rotations! Thank you! I served it with roasted potatoes and carrots, peas. It was an easy fuss free meal. Perfect for a busy mom like me!
I never buy pork chops and just had an inkling to buy them at the store today. I’m so excited to have a yummy use for them. I have become hooked on your blog lately. You just sound wonderful! Thanks for sharing.
I have to agree with Carie, your blog is my “go to” place when I’m looking for a new/different recipe. Of all of the food blogs that I follow, the majority of the new recipes I have tried have been from your site. Haven’t tried one yet that I didn’t like. Keep up the good work!
Keep posting slow cooker recipes! I’m spending my first winter in Alaska, so spring’s still a ways off here! This looks so yummy!
This sounds great and is something I think everyone would love! Thank you 🙂
I LOVE to use my crockpot! A trick I came up with while in Arizona is to just plug in my crockpot on the deck outside when it’s hot and I still want to use it. No heat in the house and when its ready I just bring it in and serve it up!
I just found your blog. And I really can only say: Where have you been all my life?
I am not an amazing cook, but I like to cook and your recipes/tastes/cooking style are all right up my alley. I made your “best” lasagna recipe and loved it. Can’t wait to try many many more.
I’m always on the hunt for good crockpot meals! YUM!
Posted just in time for my meal planning/shopping trip day 🙂 Making it on Sunday – I can’t wait! I’m going to try the brown rice recipe, too, and double it.
Sounds wonderful. Keep the slow cooker and soup receipes coming please!!! I live in Idaho where the next season is mud season and sometime in late June it turns warm!
Going to try these next week. I made your slow cooker stew last night and it was very yummy! Even my husband who is not a big stew lover liked it. I love the fact that both recipes use regular pantry ingredients, are low in sodium, and I don’t have to buy a lot of additional ingredients to make them work! Thanks & keep the slow cooker recipes coming – it’s still cold where I live too!
Yum! Looks awesome. Adding it to next week’s menu. Thanks!
This is a meal I AM going to be trying, STAT! Thank you so much!
Hi Mel,
I know this will be good. I have a similar recipe that uses round steak, peppers, onions and beef broth. It rocks over rice or lo mein noodles. You are so right about browning the meat first too, it really does add a richness to the dish. Can’t wait to try your pork version.
Oh yum! We’re not big pork chop people but I bet we would LOVE this!
I love when I come across a recipe that not only sounds delicious and easy, but that I already have all the ingredients for in my pantry! It makes me do a little happy dance. 🙂 I’m going to make these tomorrow.
Browning the pork chops first is a “must”- brown food tastes good!
This looks delicious, Melanie! I’m so excited that you are sharing your slow-cooker recipes. You know how I feel about turning my oven on in the summer heat! 😉