San Francisco Pork Chops
An easy and flavorful Pork Chop recipe jazzed up with a sweet, spicy, soy-based sauce, great with rice and steamed or roasted veggies for a simple weeknight dinner.
Equipment
- 1 Heavy bottomed skillet with a lid
Ingredients
- 4 med Pork Chops approx. 1 - 1.25 lb. total
- 1 tsp Salt
- ½ tsp Pepper
- ½ tsp Granulated garlic or your favorite seasoning blend
- 1 tbsp Olive oil
- 2-3 cloves Garlic, minced or grated
Sauce
- 2 tsp Olive oil
- 4 tbsp Soy sauce, low sodium if available
- 2 tbsp Brown sugar
- ¼ tsp Red pepper flake optional, or add more if you like it spicy
Thickening slurry
- 2 tbsp Water
- 2 tsp Cornstarch
Instructions
- Trim any excessive fat from chops. Pat dry and season chops with salt, pepper, granulated garlic or your favorite seasoning blend.
- Heat oil in a heavy bottom skillet. Add pork chops and brown on both sides, about 3 minutes per side. Remove chops from pan, set aside on a plate.
- Combine sauce ingredients in a small bowl.
- Add oil to pan if needed, sauté garlic for 20-30 seconds until fragrant.
- Add sauce to the pan with garlic, stir to combine and place chops and any juices from the plate back into the pan. Cover the pan tightly and simmer over low heat for 30-35 minutes.
- Remove Pork Chops from the pan to a platter, lightly cover while sauce is being finished.
- If the sauce is thin, mix the slurry ingredients together and add to the pan, bring to a boil while stirring. If it gets too thick, add a little water.
- Pour sauce over the pork chops, serve with rice and veggies.
Notes
I like a lot of sauce and routinely double the sauce recipe and serve in a gravy boat or small bowl.