Slow-Cooker San Francisco-Style Pork Chops

Meaningful Eats

Slow-Cooker San Francisco-Style Pork Chops

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!

Course Main Course

Cuisine American

Prep Time 10 minutes

Cook Time 8 hours 10 minutes

Total Time 8 hours 20 minutes

Servings servings

Author Erin Collins

Ingredients

For the slow-Cooker:

3 tablespoons olive or avocado oil
4 pork chops about 1-inch thick
.125 tsp salt and pepper for seasoning
3 cloves garlic minced
⅔ cup gluten-free low-sodium soy sauce
⅔ cup chicken stock or broth
⅓ cup packed brown sugar
½ teaspoon red pepper flakes

For thickening the sauce:

1 tablespoon cornstarch or arrowroot powder
1 tablespoon cold water

Instructions

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.
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.
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.
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!

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