Aug 20 2015
I can’t tell you why these are called “San Francisco Pork Chops“. I found the recipe on All Recipes and even as I was making them, I wondered what was so “San Fran” about these chops. I never did find out – even a quick Google search provides tons of links to “San Francisco Pork Chops“, but no real explanation as to what was so unique about this style. So if you know, please fill me in. In the meantime, I can tell you that these pork chops are sweet, tender, and delicious!
- 4 thick, boneless pork chops $7.90
- 2 tablespoons vegetable oil, plus 2 teaspoons $0.14
- 1 clove garlic, minced $0.01
- 1/4 cup beef broth $0.12
- 1/4 cup soy sauce $0.20
- 2 tablespoons brown sugar $0.02
- 1/4 teaspoon red pepper flakes $0.05
- 2 teaspoons cornstarch $0.18
- 2 tablespoons water Free!
- Green onion, sliced, for garnish $0.14
Total cost $8.76
Cost per serving $2.19
1.) Heat 2 tablespoons vegetable oil in a skillet over medium heat. Brown chops in hot oil, about 5 minutes per side. Remove chops to a plate, reserving oil in skillet.
2.) Stir garlic into reserved drippings until fragrant, about 1 minutes. Whisk beef broth, soy sauce, brown sugar, 2 teaspoons vegetable oil, and red pepper flakes in a bowl, dissolving brown sugar. Return pork chops to skillet and pour soy sauce mixture over top. Bring sauce to a boil, cover skillet, and reduce heat to low. Simmer chops until tender, 30 to 35 minutes, turning once halfway through cooking.
3.) Transfer pork chops to a serving platter. Whisk cornstarch and water in a small bowl until smooth; stir into pan juices and simmer until thickened, about 5 minutes. Pour sauce over pork chops to serve and garnish with green onion slices.
4.) Serve and enjoy!