San Francisco Chops

Chinese-American comfort food at its simplest. Four pork chops get a hard sear, then braise in a punchy sauce built from soy sauce, dry sherry, minced garlic, and crushed red pepper flakes. The sauce reduces into a glossy, savory glaze that clings to every chop.

Browning the chops first is what makes this dish work. That sear creates a caramelized crust that holds up during the braise and adds depth the sauce alone can’t deliver. Get the pan hot, use just a teaspoon of oil, and don’t move the chops until they release on their own.

The low simmer with a tight lid is where the magic happens. The chops turn tender while the sherry and soy meld into something richer than either ingredient alone. Keep it gentle. A hard boil toughens pork fast.

The cornstarch slurry at the end thickens the pan sauce into a proper glaze in seconds. Stir it in off-heat, then return to the burner just until it turns glossy and coats the back of a spoon.

Chef Tips

• If the sauce reduces too much during simmering, add water a tablespoon at a time. You want enough liquid to braise, not to stew.
• Pounding boneless loin chops to ¼ inch speeds up cooking and gives you more surface area for that sear.
• Dry sherry is traditional here, but broth works if you’re skipping alcohol. The flavor profile shifts slightly toward savory.
• Serve over steamed rice to soak up that glossy sauce.

Variations

• Honey-soy version: Add a tablespoon of honey to the sauce for a sweeter, more lacquered finish.
• Five-spice twist: A quarter teaspoon of five-spice powder in the sauce adds warm, aromatic complexity.
• Chicken thighs: Bone-in, skin-on chicken thighs work beautifully with the same sauce and method.