This recipe for quick and easy chicken breast is affordable and suitable for hectic evenings.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon vegetable oil
- 4 (3/4 inch-thick) boneless pork chops, trimmed
- 1 clove garlic, minced
- ¼ cup beef broth
- ¼ cup soy sauce
- 2 tablespoons brown sugar
- 2 teaspoons vegetable oil
- ¼ teaspoon red pepper flakes
- 2 teaspoons cornstarch
- 2 tablespoons water
Instructions
- Heat 1 tablespoon vegetable oil in a skillet over medium heat. Brown chops in hot oil, about 5 minutes per side; remove pork to a plate, reserving oil in skillet.
- Cook and stir garlic in reserved drippings until fragrant, about 1 minute. Whisk beef broth, soy sauce, brown sugar, 2 teaspoons vegetable oil, and red pepper flakes in a bowl, dissolving brown sugar. Return pork chops to skillet and pour soy sauce mixture over the chops. Bring sauce to a boil, cover skillet, and reduce heat to low. Simmer chops until tender, 30 to 35 minutes, turning once halfway through cooking.
- Transfer chops to a serving platter. Whisk cornstarch and water in a small bowl until smooth; stir into pan juices and simmer until thickened, about 5 minutes. Pour sauce over chops to serve.
- I like it with a bit more red pepper than what’s stated in the recipe; it gives the dish more zing.
- I often omit the 2 teaspoons vegetable oil from the sauce as the residual in the pan is usually enough.
- This recipe works great with thinner chops as well. Just reduce simmering time, or you’ll get tough chops.
Nutrition Facts
| Calories | 379 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 124 mg |
| Dietary Fiber | 0 g |
| Protein | 41 g |
| Saturated Fat | 5 g |
| Sodium | 1043 mg |
| Sugars | 7 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
Love this recipe! Making today❤️
After we finished dinner I told my husband it was called San Francisco Pork Chops and he said “they should call it make your husband happy pork chops”. He LOVED them, we both did. The only changes I made, based on reviews (which I ALWAYS read before making a new recipe) is I doubled the sauce and added minced onions, and used slightly less than double the soy sauce (low sodium), so only minor changes. The taste reminded me of my favorite Chinese dish (General Tso’s Chicken) so I will likely use this sauce with chicken and veggies over rice in the near future. Great recipe. Almost forgot, also based on reviews, I browned the chops 3 minutes per side and tested the internal temp after about 10 minutes of simmering in the sauce and they were done.
Fabulous sauce. Tough chops. Only problem with this recipe is the cook time. I cut it in half because my chops were on the this side. Otherwise, I followed the recipe exactly. It was still too long. If you test your chops better than I did, you will have an amazing meal. I definitely will make these again.
Good recipe I didn’t make the the end sauce
Not bad. Sauce is a little bland. I added a 1/8t onion and garlic powders and a few grinds of pepper. Served with spaghetti tossed with a little olive oil, parmesan and crazy salt.
Added a bit more garlic to the sauce and it came out beautifully!!
solid, easy to make chops. The sauce was great!
It’s a great recipe! I didn’t have cornstarch or beef broth, so improvised with flour and chicken broth and still came out tasty. Although next time I will use thicker pork chops or shorten cooking time, because I only had thin ones and didn’t cut down cooking time so they were a bit dry but that was my mistake lol
This recipe sounded really good but it is TERRIBLY salty. Won’t make it again
This was SO tasty! I did do a few things differently. First, I swapped the vegetable oil for sesame oil. It made a wonderful difference in flavor. I also only used ONE tablespoon of oil and only to saute the pork chops. I did not add any more to the sauce. I did cut back on the soy sauce a little, but not much. I didn’t feel it was all that salty, but I could see how it would be overpowering if I used the full amount. I had to cut back on the red pepper flakes cause I have kids and they don’t like spicy. I will definitely be making this again. It was really tasty!
Excellent with few modifications: brined chops in 4 cups water and tablespoon each of brown sugar and salt. Fried 4 or so minutes a side until browned. Remove and add bit olive oil and sauté 2 minced garlic cloves, 1/4 cup chopped onion, and 2 tab minced ginger plus couple healthy dashes of chili peppers. Add 1/4 cup soya sauce (low sodium) if have and 1 cup beef broth. Bring to low simmer and add back chops. Cook for about 7-10 minutes. Remove and thicken sauce with 2 tab cornstarch and 2 tab water. This is a take on Susan Turners recommendation..
I like this recipe, but I agree with the changes that have been proposed. I cut the soy sauce ratio by half, and reduced cooking time by about 15 minutes, and that was using even thicker porkchops than what was called for. But the flavors are great, goes nicely with a bed of mashed potatoes too
Delicious
The pork chops were good. They were a very salty. I made them with my mom. Next time I will do less soy sauce and less beef broth because the best broth we got is salty. I hope next time we we make this it will not be a salty or we will use a different recipe. I hope you enjoy the pork chops. They were delicious and scrumptious. I will do more garlic also next time I love garlic.
This is a nice change for a pork chop dinner. I had thick boneless chops from Costco so I tacked on an extra 5 minutes or more when I simmered them. I also browned ALL sides of the meat. The only critique I have is if I make this again I’d use the less sodium soy sauce, I felt the sauce was a bit too salty for my taste. 🙂
Very easy and tasty dish. I did make a couple of slight changes. I only used 2 chops but did the full sauce but used 1/2 cup broth instead of 1/4 cup and 1/8 cup soy sauces instead of 1/4 cup to cut down saltiness. 1 tbsp brown sugar instead of 2tbsp. I totally forgot about the cornstarch, but the sauce still thickened up just fine. Oh, and I sautéed some diced onions before adding the garlic. Will definitely make again.
This recipe is a keeper….5 stars. The combination of flavors was great.
Easy and tasty. The gravy tastes great on rice as well as chops
This is awesome!
This turned out great again. I’ve made this before and will continue to make it. I doubled the beef broth to 1 cup, reduced the soy sauce to 1/4 cup and sautéed 1/2 cup minced onion with the garlic as suggested. I cubed the pork chops after pulling them out to thicken the sauce and threw them back in the sauce just to coat them. Then poured and mixed it all into a pot of cooked egg noodles. A side of sautéed green beans and mushrooms worked great with this dish.
Absolutely loved it. My whole family devoured the chops, the only difference is that I had to add extra chili peppers due to the age of hours. Still turned out wonderful.