San Francisco cuts is a traditional dish with its roots in American home cooking, known for its simple yet very tasty flavor. In the United States, especially on the West Coast, this name has become popular as a special way to prepare pork chops. In other Latin American countries, although the same term is not used, similar dishes are common and may be known simply as pan-fried chops or glazed chops, varying in ingredients and techniques depending on the region.
Its origin is linked to the influence of European and Asian cuisine, integrating flavors such as dry sherry and soy sauce, ingredients that provide a unique and sophisticated touch to the dish. The combination of sweetness, umami, and a spicy touch make this recipe highly appreciated for family dinners or informal gatherings.
How to prepare San Francisco cuts
To begin, trim the fat from the pork chops and, if you wish, flatten them to a thickness of approximately 1/4 inch for even cooking. Heat a little oil in a skillet over medium heat.
Sear the chops on both sides until they turn a golden color and then remove them from the skillet. Add a little more oil if necessary.
Next, sauté the garlic for one minute, being careful not to burn it to avoid a bitter taste.
In a separate bowl, combine the oil from the skillet with dry sherry or broth, soy sauce, brown sugar, and crushed red pepper flakes to create the sauce that will give the dish its characteristic flavor.
Place the chops back in the skillet and pour the sauce over them, making sure to coat them well so they soak up all the flavors.
Cook over low heat for approximately 30 to 35 minutes, or until the chops are tender and fully cooked. During cooking, add 1 to 2 tablespoons of water if you see the sauce is reducing too much.
Flip the chops once so they cook evenly in the sauce.
When they are ready, remove the chops to a platter.
Dissolve cornstarch in a little water and add it to the sauce in the skillet, cooking until it thickens and reaches a suitable texture for glazing the chops.
Finally, pour this thickened sauce over the chops and serve.
For side dishes, thin spaghetti or noodles tossed with butter and sauce, a green salad with sliced cucumbers, and rolls are recommended to complement the meal.
