IMG_8077A good slow-cooker recipe makes me want to jump for joy! I think truly good ones (like this and this) are hard to come by. This recipe is one of the great ones. My whole family loves it! You use thick pork chops, brown them to perfection, then slow-cook them in a flavorful sauce. After cooking, you thicken the sauce and shred the meat slightly. Then you pour the sauce all over the meat so every bite is tender and flavorful. This pork is delicious served over brown rice or quinoa. I’ve been obsessed with this sprouted brown rice lately. (Not affiliated, just my opinion!)

I especially like making slow-cooker recipes on Sundays. Something about the house being filled with delicious smells all day (and during Sunday naps which are a must around here) then sitting down to a nice meal together is just the best. This recipe is so easy to throw together, it’s great for a Sunday or a weekday. Enjoy!




Slow-Cooker San Francisco-Style Pork Chops

  • Cook Time: 8 hours
  • Total Time: 8 hours


You can use bone-in or boneless pork chops for this recipe. Just be sure they are at least 1-inch thick.Use gluten-free soy sauce and gluten-free chicken stock to keep this gluten-free. It’s delicious served over hot brown rice (I love this sprouted brown rice) with a steamed vegetable!


For the slow-Cooker:

  • 3 tablespoons olive or avocado oil
  • 4 pork chops, about 1-inch thick
  • salt and pepper for seasoning
  • 3 cloves garlic, minced
  • 2/3 cup gluten-free low-sodium soy sauce
  • 2/3 cup chicken stock or broth
  • 1/3 cup packed brown sugar
  • 1/2 teaspoon red pepper flakes

For thickening the sauce:

  • 1 tablespoon cornstarch (or arrowroot powder)
  • 1 tablespoon cold water


  1. Heat the oil in a large skillet over medium heat. Season both side of the pork chops with salt and pepper. Brown the pork chops on both side for 4-5 minutes, until golden. Transfer to the slow-cooker.
  2. Reduce the heat to medium and add the garlic. (If your pan is really hot you may just want to turn off the heat and cook the garlic using the residual heat so it doesn’t burn). Cook for 30 seconds, then add the soy sauce and chicken stock. After adding the liquid, scrape up all the brown bits off the bottom of the pan. Stir in the brown sugar and red pepper flakes. Pour the liquid into the slow-cooker.
  3. Cook on low for 7-8 hours. When the pork chops are done cooking, remove them and place in a serving dish covered with foil until you’re ready to serve. You can lightly shred the chops if you like.
  4. Pour the sauce into a small saucepan. Whisk together the cornstarch and water. Whisk the cornstarch mixture into the sauce, then heat over medium for 2-3 minutes until the sauce thickens and boils. Pour over the chops and serve with rice or quinoa. Enjoy!


  • Serving Size: 4-6

Recipe adapted from Mel’s Kitchen Cafe