Slow Cooker San Francisco Pork Chops Recipe (2024)

Jump to Recipe

This site uses Akismet to reduce spam. Learn how your comment data is processed.

1. Ali says:

   Mmm that looks so delicious and comforting. I am hosting a recipe party at my blog if you might be interested in submitting. I'd love to have you join in the fun :)

2. Lindsay says:

   I love Mel's Kitchen Cafe as well! This looks fantastic! Thanks for linking it up at Show & Share!

3. Chef in Training says:

   This comment has been removed by the author.

4. Chef in Training says:

   yum! I love slow cooker recipes!

   I would love it if you would share this and/or any other projects you have been up to at Tuesday Talent Show at Chef In Training! Plus there is a fun giveaway too! Thanks so much and I hope to see you there!
   -Nikki
   http://chef-n-training.blogspot.com

5. Anonymous says:

   Very yummy tasting! It just needs a bit more moisture if cooking for 7-8 hours, and if you want some gravy for the rice. I added another 1/2 to 3/4 cup of chicken broth at the end after the cornstarch mix-in. Thanks for a wonderful dinner!

6. Cassie says:

   Wholly Molly this was delicious! Thx so much for sharing!! Hubby was in loving it too.

   See Also

   Jamie Oliver's recipes for World Cup watching

7. Jen says:

   Married almost 9 years and my husband thinks I'm a decent cook. His exact words tonight after making this? "This is arguably the best meal you've ever made!"

8. Meagan Williams says:

   I only cooked mine for the seven hours and my pork chops were VERY, VERY dry. I think I will reduce the time to five - six hours on low. Plus increase the liquid a little.

9. KathyC says:

   OMG made it tonite and it was fantastic!!! The only thing I would do differently next time (and there will be one) is to double the liquids cause I wanted more gravy!!! Lots more!

10. Priscilla says:

    This was delicious. I look forward to sharing the recipe with with friends.

11. Cori says:

    I made this tonight and it was great! I think slow cookers all have a mind of their own. I cooked this on high for 5 hours (started it later in the day than I'd planned) and the chops were done perfectly, not dry, tender but not mushy, and the sauce was so good. The only change I will make next time is doubling the sauce so everyone would have plenty! Thanks!

12. Stacy says:

    I made it also later in the day. Had it on high for 5 hours and it was perfect. Highly recommend this recipe. I did double the sauce as suggested and I'm glad I did.

13. sandra aday says:

    Great recipe will make it soon

14. Sarah says:

    This recipe was a definite hit. It is going in to the rotation!

15. Jeanne says:

    I just made this recipe tonight, and it was beyond fantastic! The sauce is so addicting, you will want to put it on top of everything! I followed the recipe to a T besides adding some Italian seasoning to the marinade. This was a very easy recipe to make in a dutch oven, so you can make this as a last minute meal. I paired it with mashed potatoes and garlic green beans, and it was divine! Great recipe ladies!!!

16. Rachel says:

    Made this last night. The taste was good but very salty and the pork chops were dry even though they cooked in double the sauce recipe. I'll try cutting the soy sauce in half and replacing the missing liquids with more broth or some white wine. I'll also cut back on the cooking time (I did 4.5 hours on high).

17. Michelle says:

    The mixture doesn't cover my porkchops in the crockpot. What do I do? Or is that ok?

18. Cyd says:

    Just pour the mixture over the four pork chops.

19. Bekah says:

    I checked my pork chops at 6 hours and they were already super super dry & over done. Next time I will only cook on low for about 5 hours. They were still pretty good tho!

20. Donine C says:

    I have NEVER been able to make pork chops that came out even decent. I found this recipe today and decided to give it one final shot. I had two thick pork chops, cooked 7 hours on low. Went to take them out, thickened the sauce (yep, need to double that recipe), and still worried they would be hard and dry as a rock. I got a sharp knife out to cut into it and it went thru it like butter. No need for sharp knives. A fork will do just fine. I am so excited. I see a lot more pork chops in my future! Thanks so much for a great recipe. The slow cooker is becoming my new best friend.

21. .Jackie Ghormley says:

    Can't wait to start.

22. Nicolee says:

    I made this today and it was absolutely wonderful. Like someone else mentioned, I've never been able to make tender pork chops. I was worried because these boneless chops were 1" and to me that takes a lot to make them tender. I didn't have time to cook them on low so cooked them on high and by 4.5 hours when I took a fork to one of them, it just fell apart! I was thrilled!! Based on other comments I doubled the sauce and I'm glad I did because even with 2 chops we had plenty of sauce! This recipe is a definite keeper! Thank you!

23. Karen Lynch says:

    I have made this recipe dozens of times over the last 5 years and it never fails to be delicious. As others have posted, 7-8 hours is way to long for my crockpot (which I learned a long time ago cooks "hot"). I do 4 hours on LOW with 1.5-2.0 inch pork chops and they are perfect every time. Remember that meat will keep cooking for several minutes once removed from heat so make sure to let the chops rest before slicing.

    

24. Tanya says:

    Can this recipe be made in the instant pot and if so how do I make it?

25. Momma Cyd says:

    We referred back to the original owner of this recipe - Mel's Kitchen Cafe and this is what she said about making this in the Instant Pot: For those of you that are wanting an Instant Pot conversion for these San Francisco pork chops – I haven’t made this recipe in the IP yet, but I’m guessing about 15-20 minutes high pressure (natural release for 10 minutes and then quick release remaining pressure) should be a good starting point.We hope this helps!