Now, before you ask, I have no idea what makes these SF-y. I do know, however, that I liked them, which will have to do for today.

Ingredients:

• 1/4 cup beef broth
• 1/4 cup soy sauce
• 2 tablespoons brown sugar
• 1/4 teaspoon red pepper flakes (I thought I had bought these, but couldn’t find them and ended up using a dash of cayenne instead)
• 1 tablespoon + 2 teaspoons vegetable oil, divided
• 3 inch-thick boneless pork chops (or 4 3/4″ thick boneless chops), with excess fat trimmed
• 1 clove garlic, minced
• 2 teaspoons cornstarch
• 2 tablespoons water
• noodles, for serving

Whisk together the broth, soy sauce, brown sugar, remaining 2 teaspoons of oil, and the red pepper flakes in a small bowl until the sugar dissolves, then set aside.

Heat one tablespoon of the oil in a large skillet over medium heat. Cook the chops until browned, about five minutes per side, then remove to a plate and set aside.

Add the garlic to the oil left in the pan and cook, stirring, for 1 minute, then add the pork chops back. Pour the broth mixture over the chops and raise the heat until the liquid comes to a boil, then cover the skillet and reduce heat to low.

Simmer until the meat is tender, 30-35 minutes, flipping the chops once around the 15 minute mark.

You can see the biggest one has been cut, to check that it was cooked all the way through.

Remove the cooked pork to a platter. Whisk together the cornstarch and water, then pour into the liquid left in the pan and simmer until thickened, about five minutes.

Serve the pork over the noodles, and drizzle the thickened sauce on top.

Yum! I have somehow gone through an alarming amount of soy sauce since I moved to WY, but I didn’t find this especially salty in the finished dish. Just…tasty.

San Francisco Pork Chops

From AllRecipes.

• 1/4 cup beef broth
• 1/4 cup soy sauce
• 2 tablespoons brown sugar
• 1/4 teaspoon red pepper flakes
• 1 tablespoon + 2 teaspoons vegetable oil, divided
• 3 inch-thick boneless pork chops (or 4 3/4″ thick boneless chops), with excess fat trimmed
• 1 clove garlic, minced
• 2 teaspoons cornstarch
• 2 tablespoons water
• noodles, for serving

Whisk together the broth, soy sauce, brown sugar, remaining 2 teaspoons of oil, and the red pepper flakes in a small bowl until the sugar dissolves, then set aside.

Heat one tablespoon of the oil in a large skillet over medium heat. Cook the chops until browned, about five minutes per side, then remove to a plate and set aside.

Add the garlic to the oil left in the pan and cook, stirring, for 1 minute, then add the pork chops back. Pour the broth mixture over the chops and raise the heat until the liquid comes to a boil, then cover the skillet and reduce heat to low. Simmer until the meat is tender, 30-35 minutes, flipping the chops once around the 15 minute mark.

Remove the cooked pork to a platter. Whisk together the cornstarch and water, then pour into the liquid left in the pan and simmer until thickened, about five minutes. Serve the pork over the noodles, and drizzle the thickened sauce on top.