Friday, November 21, 2008

San Francisco Chops

I have no idea why this is called San Francisco Chops, I got the recipe from my sister who doesn't remember where she got it or why it has this name either. It is super yummy and an easy slow cooker recipe. I changed it a little bit by decreasing the amount of soy sauce and increasing the chicken broth, I felt it was too salty once it cooked down with the original ratio.

4 - 1” thick bone in pork chops or 6 thinner chops (Cut off fat layer if it is thick)
1-2 Tbsp. oil
2 garlic clove, minced

Brown chops in oil in a skillet, remove to greased slow cooker. Add the garlic to drippings in pan and cook till golden, stirring. Stir in:

1/4 cup soy sauce
3/4 cup chicken broth (or 3/4 tsp chicken bullion mixed with 3/4 cup hot water)
4 Tbsp. brown sugar
1/2 tsp. crushed red pepper

Cook sauce, stirring until sugar is dissolved. Pour over chops in slow cooker. Cook on low for 7-8 hours (high 4-5 hours) until tender. Remove chops from slow cooker. Combine 1 Tbsp. cornstarch and 1 Tbsp. water till smooth. Stir into sauce to thicken. Remove bones from chops and place meat back into the sauce. Cook for 3o minutes more. Serve over rice.


Adriane said...

I totally know why it's called San Francisco Chops! It is because of the Asian flair of the dish and the large asian population of San Francisco. So there.

Adriane said...

Use the reduced sodium soy sauce and/or reduced sodium chicken broth. It's not too salty that way.

Kristy said...

Thanks Audry for posting so many recipes! I have made several this week that I'm like...need to post that...but it's been a really busy week...maybe tomorrow. I made one of yours the other day too...thanks!

Audrey said...

Kristy, Which one did you make and did it turn out ok? I've finished 5 chapters of History, two theatre papers (which finished that class for me), 8 chapters of Psychology, 3 biology lectures and a biology test this week, I understand busy! The only reason I could post the recipes is that 4 of them were already typed up in documents on my computer and I am pretty much chained to the computer while I do all the school work. Posting recipes was one of things I did when taking a break from school.

Adriane, when I asked you why they were called that you told me you couldn't remember! I don't by chicken broth, I use bullion because it's cheaper and when you're given an over half full gallon size bottle of soy sauce by a friend when she moves out of state you don't run out and buy reduced sodium for a recipe, you change and adapt the recipe.

Lorie said...

How did I not know about your recipe blog! YUM!