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san francisco pork chops

(5 ratings)
Blue Ribbon Recipe by
Christine Chamberlain
Durham, NC

One of my favorite pork recipes. We like the sauce on either mashed potatoes or noodles.

Blue Ribbon Recipe

This is a quick and easy pork chop dinner. The boneless pork chops are coated with a thick sauce that has an Asian flair. Serve over egg noodles drizzled with the sauce, and you have a weeknight meal ready in less than an hour.

— The Test Kitchen @kitchencrew
(5 ratings)
yield 4 serving(s)
prep time 20 Min
cook time 20 Min
method Stove Top

Ingredients For san francisco pork chops

  • 1/4 c
    dry sherry
  • 2 Tbsp
    brown sugar
  • 2 Tbsp
    soy sauce
  • 1/4 tsp
    crushed red pepper flakes
  • 1 Tbsp
    olive oil
  • 4
    pork chops
  • 4 c
    uncooked egg noodles, uncooked
  • 2 tsp
    corn starch
  • 2 Tbsp

How To Make san francisco pork chops

Test Kitchen Tips
We had 6 pork chops and doubled the sauce recipe.
  • Sherry, brown sugar, soy sauce, and red pepper flakes in a bowl.
    In a small bowl, mix the sherry, brown sugar, soy sauce, and crushed red pepper flakes. Set aside.
  • Brown the pork chops.
    Heat the oil in a skillet over medium-high heat and add the pork chops. Brown on both sides, about 2 minutes each.
  • Pour the sauce over the pork chops.
    Pour the sauce over the chops. Reduce the heat and cover the pan. Simmer for 15 minutes, adding water if necessary.
  • Cook the noodles.
    While the chops are simmering, cook the noodles according to the package directions.
  • Pour corn starch with water into the pan.
    In a glass measuring cup, mix the corn starch with the water until blended. Stir the mixture into the sauce in the pan
  • Cook until the sauce is thickened.
    Cook sauce until thickened.
  • Spoon sauce over pork chops and noodles.
    Drain the noodles. Serve with the pork chops, spooning extra sauce over the noodles.

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