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.

A white plate with brown rice, shredded pork on top of the rice, and green peas next to the rice.

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
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Three Years Ago: Black and White Bean Dip


San Francisco Chops {Slow Cooker}

4.38 stars (93 ratings)


  • 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


  • 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.


Pork Chops: 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.
Browning: 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.
Red Pepper Flakes: 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.
Serving: 1 Serving, Calories: 209kcal, Carbohydrates: 7g, Protein: 20g, Fat: 11g, Saturated Fat: 3g, Cholesterol: 60mg, Sodium: 403mg, Fiber: 1g, Sugar: 4g

Recipe Source: adapted from Jane Deere