Slow Cooker San Francisco Pork Chops - FPC
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
Mashed
Potatoes or Hot Cooked Rice (for serving)
Directions
1. 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.
2. 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!).
3. Stir in the soy sauce, broth,
brown sugar and red pepper flakes; cook and stir until sugar is dissolved. Pour
over chops.
4. 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.
5. 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.
6. 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.
Recipe by Taste of Home
Recipe by Taste of Home
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