I got this recipe many years ago from a friend in a recipe exchange.  It’s a delicious way to serve pork chops in a lightly sweetened soy sauce over noodles – Yum!  My family loves it.   However, all these years I’ve never been able to figure out where the name originated.  I’ve googled around and the basic recipe is all over- but no where does it explain why they are called San Francisco Chops.  Any ideas?

San Francisco Chops

Ingredients:

6 center-cut pork chops, about 1 inch thick
2 tablespoons olive oil, or canola oil
1 clove garlic
8 tablespoons soy sauce
8 tablespoons chicken broth
4 tablespoons brown sugar
1/2 teaspoon crushed red pepper
1 tablespoon cornstarch
3 tablespoons water

Directions:

Heat oil in large skillet (I use an electric skillet).  Brown chops on both sides.  Remove chops and add a little more oil if needed.  Saute garlic for a minute, being careful not to burn it.  Add soy sauce, chicken broth, brown sugar, and red pepper in skillet.  Mix cornstarch with 3 tablespoons water and slowly add to skillet.  When completely mixed in, return chops to skillet- turn once to coat each side.  Cover and simmer over low heat until chops are tender and cooked through (30-35 minutes).  If sauce gets too thick, just add a little more chicken broth.  Serve over noodles.