Fit for a Maestro!

There are some ingredients that are just so powerful that they dominate the flavor profile. Others are just so pure in their taste you do everything to preserve that flavor. Think about it, you would not likely try to hide the flavor of a lobster.

Pork chops, on the other hand, are in many ways a canvas to bring flavors together. Like some other main dishes (some fish, chicken), this allows you to take the same chop and it can taste 100 different ways by the other flavors you bring to the pan.

San Francisco Chops

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The saltiness of the soy, the flavor of the wine and the carmelized brown sugar take a simple chop and turns it into a masterpiece.

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While I included rice in the original picture, I decided to not serve these chops that way.

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Garlic and the chops.

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Making the pan sauce.

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Fit for a maestro!

San Francisco Chops

Prep Time: 20 min | Cook Time: 450 min | Servings: 4 servings.


4 bone-in pork loin chops (8 ounces each)
1 to 2 tablespoons canola oil
1 garlic clove, minced
1/4 cup soy sauce
1/4 cup red wine or chicken broth
2 tablespoons brown sugar
1/4 teaspoon crushed red pepper flakes
1 tablespoon cornstarch
1 tablespoon cold water
Hot cooked rice


1. In a large skillet, brown pork chops on both sides in oil; transfer to a 3-qt. slow cooker. Add garlic to drippings; cook and stir for 1 minute. Add the soy sauce, wine, brown sugar and pepper flakes; cook and stir until sugar is dissolved. Pour over chops.

2. Cover and cook on low for 7-8 hours or until meat is tender. Remove chops. Combine cornstarch and cold water until smooth; gradually stir into slow cooker. Return chops to slow cooker. Cover and cook on high for 30 minutes or until slightly thickened. Serve with rice. Yield: 4 servings.


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Categories: Low Carb, Main Dish 3, Pork2, Recipes, Slow Cooker, Wine

Author:The Ranting Chef

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