Slow Cooker San Francisco Pork Chops (GF, DF, Egg, Peanut, Tree nut Free)
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Falling apart pork chops that have been slow cooked in a savory soy glaze dripping over creamy mashed potatoes is an easy weeknight meal that is comfort food at its best.
This has been a family favorite meal for a few years now. Even when we couldn’t do soy sauce, it still worked out great with Coconut Aminos.
I high-five myself when I can combine the meat and veggies together, so that all I have to do is a simple side dish to complete the meal. The meat and carrots tenderize together and soak up that rich sauce. The carrots soak up the flavors so well, that even my two year old eats this vegetable!
All I have to do when I get home from work, or when we’re ready to eat, is throw together my dairy-free mashed potatoes and then let lay the tender pork pork on top, grab some of the carrots and spoon that salty-yet-sweet glaze over it.
With the ease of setting it in the slow cooker and walking away, it is so simple. That, and few ingredients make this a weeknight winner. It needs to be renamed “Winner, winner pork chop dinner.”
A real comfort food of meat and potatoes, this rustic dinner is one I look forward to. I literally find myself saying “How long has it been since we had it/will my family mind having it again this soon?”
I love the sauce so much, that sometimes I’ll have this in a bowl, instead of a plate so that I can really drench the meal in the sauce. #SauceAddict
I hope this will give you a satisfying meal on a weeknight, or any night when you’re in need of a hearty dinner.
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- 2 tablespoons extra-virgin olive oil
- 4 pork chops, about 1-inch thick
- Salt and pepper for seasoning
- 2 cloves garlic, finely minced
- 1/4 cup reduced-sodium soy sauce* (make sure it’s a gluten-free brand!)
- 1/4 cup chicken broth
- 2 tablespoons packed brown sugar
- 1/4 teaspoon red pepper flakes
- 4 carrots, diced
- Dairy-free mashed potatoes
Pour olive oil in the slow cooker. Add the rest of the ingredients, being sure to season the pork chops individually with salt and pepper before laying them in the slow cooker.
Allow to cook 6-8 hours, depending on the thickness of the pork chops. Flip once half way through to ensure each side gets to sit in the amazing sauce.
When ready to serve, make mashed potatoes, and lay the pork chops and carrots on top, and spoon the glaze over the entire thing.
I’ve used both bone-less and bone-in pork chops. Both are good! Just be sure to remove the bones before serving, if you use bone-in.
*If you cannot do soy sauce, I’ve used coconut aminos with great success.
Adapted from: Mel’s Kitchen Cafe