San Francisco Pork Chops


San Francisco Pork Chops

This is one of the more unique recipes for pork chops the Bay Area offers. Pair this free easy pork chop recipe with a nice California wine.


  • 4 pork chops, 1/2- to 3/4-inch thick, about 1.5 lbs
  • 1 tablespoon oil
  • 1 clove garlic, minced
  • 2 teaspoons oil
  • 4 tablespoons dry sherry or broth
  • 4 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 1/4 teaspoon crushed red pepper or more
  • 2 teaspoons cornstarch
  • 2 tablespoons water


1. Trim pork chops of fat. Heat oil in skillet. Brown chops on both sides. Remove and add a little more oil if needed.

2. Saute garlic for a minute, being careful not to burn it.

3. Combine oil, sherry or broth, soy sauce, brown sugar and red pepper.

4. Place chops in skillet. Pour sauce over them. Cover tightly.

5. Simmer over low heat until chops are tender and cooked through, 30 to 35 minutes. Add a little water, 1 to 2 Tbsp. if needed to keep sauce from cooking down too much. Turn once. Remove chops to platter.

6. Stir in cornstarch dissolved in water. Cook until thickened. Pour over chops and serve.

Notes: Boneless pork loin chops can be used. Trim fat and pound to 1/4-inch thickness. Cooking takes only 20 minutes. Good served with thin spaghetti or noodles tossed with butter and sauce, green salad with sliced cucumbers and dinner rolls.

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