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Low ‘n Slow: Slow Cooker San Francisco Chops

Author: Jennifer Locklin


  • 4 pork chops 1-inch thick
  • 2 T vegetable oil
  • 1 clove garlic minced
  • 1/4 c soy sauce
  • 1/4 c red wine or chicken broth
  • 2 T brown sugar
  • 1/4 t red pepper flakes
  • 1 T cornstarch
  • 1 T cold water
  • Hot Cooked Rice for serving
  • Green onions sliced, for garnish (optional)


  • In a skillet, brown pork chops on both sides in oil; transfer to a slow cooker. Add garlic to drippings; cook and stir until aromatic or golden. Stir in soy sauce, wine, brown sugar and red pepper flakes; cook and stir until sugar is dissolved. Pour over chops.
  • Cover and cook on low for 7 to 8 hours or until meat is tender. Remove chops - they will probably be falling apart by this time! Combine cornstarch and water until smooth; gradually stir into slow cooker. Return chops to slow cooker. Cover and cook for at least 30 minutes or until slightly thickened. Serve over rice and garnish with green onions, if desired.