Slow Cooker San Francisco Pork Chops

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!).

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
Mashed Potatoes or 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 potatoes or rice and garnish with green onions, if desired.

*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.
*Serves 4-6

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  1. Anonymous says

    Very yummy tasting! It just needs a bit more moisture if cooking for 7-8 hours, and if you want some gravy for the rice. I added another 1/2 to 3/4 cup of chicken broth at the end after the cornstarch mix-in. Thanks for a wonderful dinner!

  2. Cori says

    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!

  3. Jeanne says

    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!!!

  4. Rachel says

    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).

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