By now, you probably all know about my obsession with my slow cooker. This slow cooker San Francisco pork chop recipe 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.
Recipe Ingredient Notes
To make our slow cooker San Franscisco pork chops, you need the following ingredients:
- Extra virgin olive oil
- Pork chops
- Salt and pepper
- Garlic
- Soy sauce
- Chicken broth
- Brown sugar
- Red pepper flakes
- Cornstarch
- Cold water
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to Make Our Slow Cooker San Francisco Pork Chops
- 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.
- 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.
Recipe 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.
Enjoy More Delicious Pork Main Dishes
Whether you like your pork cooked in the slow cooker, grill, or Instant Pot, pork is one of the most versatile main dishes. Check out our comprehensive collection of pork main dishes here.
- Maple and Brown Sugar Pork Tenderloin
- Slow Cooker Honey Balsamic Pork Roast
- Slow Cooker Honey Garlic Pork
- Slow Cooker Honey Ribs
- Slow Cooker Mississippi-Style Country Ribs
- Slow Cooker Parmesan Honey Pork Roast
- Slow Cooker Pineapple Glazed Ham
- Slow Cooker Pork Chops
- Slow Cooker Pork Chops and Gravy
- Slow Cooker Pork Stroganoff
- Slow Cooker Ranch Pork Roast
- Slow Cooker Short Ribs
- Slow Cooker St. Louis Ribs
- Slow Cooker Sweet and Tangy Pork
Slow Cooker San Francisco Pork Chops Recipe
Ingredients
- 2 Tablespoons olive oil, extra virgin
- 4 1-inch thick pork chops
- salt and pepper, to taste
- 2 teaspoons minced garlic
- ¼ cup reduced sodium soy sauce
- ¼ cup chicken broth
- 2 Tablespoons brown sugar
- ¼ teaspoon red pepper flakes
- 1 Tablespoon cornstarch
- 1 Tablespoon cold water
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.
- 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
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Mmm that looks so delicious and comforting. I am hosting a recipe party at my blog if you might be interested in submitting. I’d love to have you join in the fun 🙂
yum! I love slow cooker recipes!
I would love it if you would share this and/or any other projects you have been up to at Tuesday Talent Show at Chef In Training! Plus there is a fun giveaway too! Thanks so much and I hope to see you there!
-Nikki
http://chef-n-training.blogspot.com
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!
Wholly Molly this was delicious! Thx so much for sharing!! Hubby was in loving it too.
Married almost 9 years and my husband thinks I’m a decent cook. His exact words tonight after making this? “This is arguably the best meal you’ve ever made!”
I only cooked mine for the seven hours and my pork chops were VERY, VERY dry. I think I will reduce the time to five – six hours on low. Plus increase the liquid a little.
OMG made it tonite and it was fantastic!!! The only thing I would do differently next time (and there will be one) is to double the liquids cause I wanted more gravy!!! Lots more!
This was delicious. I look forward to sharing the recipe with with friends.
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!
I made it also later in the day. Had it on high for 5 hours and it was perfect. Highly recommend this recipe. I did double the sauce as suggested and I’m glad I did.
Great recipe will make it soon
This recipe was a definite hit. It is going in to the rotation!
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!!!
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).
The mixture doesn’t cover my porkchops in the crockpot. What do I do? Or is that ok?
Just pour the mixture over the four pork chops.
I checked my pork chops at 6 hours and they were already super super dry & over done. Next time I will only cook on low for about 5 hours. They were still pretty good tho!
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.
Can’t wait to start.
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!
I have made this recipe dozens of times over the last 5 years and it never fails to be delicious. As others have posted, 7-8 hours is way to long for my crockpot (which I learned a long time ago cooks “hot”). I do 4 hours on LOW with 1.5-2.0 inch pork chops and they are perfect every time. Remember that meat will keep cooking for several minutes once removed from heat so make sure to let the chops rest before slicing.
Can this recipe be made in the instant pot and if so how do I make it?
We referred back to the original owner of this recipe – Mel’s Kitchen Cafe and this is what she said about making this in the Instant Pot: 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.
We hope this helps!