On Line Cookbook
San Francisco Chops
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information


  • 4 pork chops (medium thickness)
  • 1 tbsp (15 ml) oil
  • 1 clove garlic, minced
  • Sauce:
  • 2 tsp (10 ml) oil
  • 4 tbsp (60 ml) dry sherry or broth
  • 4 tbsp (60 ml) soy sauce (recommend low-sodium)
  • 2 tbsp (30 ml) brown sugar
  • 1/4 tsp (1 ml) crushed red pepper
  • 2 tsp (10 ml) cornstarch
  • 2 tbsp (30 ml) water
  • cooked rice
  • Trim pork chops of fat.
  • Heat oil in skillet.
  • Brown chops on both sides.
  • Remove and add a little more oil if needed.
  • Saute garlic for a minute, being careful not to burn it.
  • Combine oil, sherry or broth, soy sauce, brown sugar, and red pepper.
  • Place chops in skillet.
  • Pour sauce over them and cover tightly.
  • Simmer over low heat until chops are tender and cooked through, 20 to 30 minutes.
  • Add a little water if neeeded to keep sauce from cooking down too much.
  • Turn once.
  • Remove chops to platter.
  • Dissolve cornstarch in water and stir into pan. Cook until thickened.
  • Pour over pork shops.
  • Serve over bed of rice if preferred.
I actually got this recipe from this website a few months ago. I've altered it slightly, but I don't deserve the credit for it's creation.

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity

Copyright ©1997-2019 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.