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San Francisco Chops

 San Francisco Chops
In Dayton, New Jersey, Tara Bonesteel finds it easy to please friends and family with these fast-to-fix chops. "Simmered in a tangy sauce all day, they're so moist and delicious by dinnertime they practically melt in your mouth," she notes.
4 ServingsPrep: 20 min. Cook: 7-1/2 hours


  • 4 bone-in pork loin chops (8 ounces each)
  • 1 to 2 tablespoons canola oil
  • 1 garlic clove, minced
  • 1/4 cup soy sauce
  • 1/4 cup red wine or chicken broth
  • 2 tablespoons brown sugar
  • 1/4 teaspoon crushed red pepper flakes
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • Hot cooked rice


  • In a large skillet, brown pork chops on both sides in oil; transfer
  • to a 3-qt. slow cooker. Add garlic to drippings; cook and stir for 1
  • minute. Add the soy sauce, wine, brown sugar and pepper flakes; cook
  • and stir until sugar is dissolved. Pour over chops.
  • Cover and cook on low for 7-8 hours or until meat is tender. Remove
  • chops. Combine cornstarch and cold water until smooth; gradually
  • stir into slow cooker. Return chops to slow cooker. Cover and cook
  • on high for 30 minutes or until slightly thickened. Serve with rice.
  • Yield: 4 servings.
Wine: This recipe pairs well with a light red wine.: Taste of Home Special Offer: Enjoy this recipe with Tangley Oaks Pinot Noir 2012 CA, pinot nose with great raspberry and plum

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San Francisco Chops (continued)

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