My favorite city in the world is San Francisco. I’m not big on cities in general, but if I had to pick just one place, it would be San Francisco. The first time I heard the lyrics “If you’re going to San Francisco, be sure to wear a flower in your hair” was on a school bus, driving through the Haight. Beautiful flower children stopped our bus, handing out flowers and beads while the radio played the 1967 hit by Scott McKenzie.
I have always had fond memories of San Francisco. Fog horns and big ocean liners. The cry of sea gulls. Waves crashing against jagged rocks. But it was at that moment, way back when , that my heart was forever stolen by the city by the bay.
As a teenager, and into my early twenties, I loved to head to the city. Walk along Fisherman’s Wharf (back then, pier 39 with all its tourist traps did not exist), pick up a warm loaf of fresh sourdough bread, jug of wine and steamed crab. Build a fire on the beach to keep warm (the coldest winter I ever spent was a summer in San Francisco – famous words NOT uttered by Mark Twain), sip the wine, eat the bread and suck down the crab meat. Life was so simple.
I remember many moons ago, Hubby and I had a romantic Valentine’s Day Weekend in San Francisco. We stayed at the Sir Francis Drake. It’s one of those old hotels. We had a fire escape just outside our sitting room window. I climbed out onto the landing and sat for the longest time, eyes closed, listening to the rhythm of the city. The clanging and banging and sirens seemed a strangely beautiful symphony to my ears. Hubby thought I was nuts. All he could hear was the noise of a city and not the rhythm of its beating heart.
San Francisco Pork Chops
1 tablespoon vegetable oil
4 (3/4 inch-thick) boneless pork chops, trimmed
1/4 cup beef broth
1/4 cup soy sauce
2 tablespoons brown sugar
2 teaspoons vegetable oil
1/4 teaspoon red pepper flakes
2 teaspoons cornstarch
2 tablespoons water
Green Onions for garnish
Heat 1 tablespoon vegetable oil in a skillet over medium heat. Brown chops in hot oil, about 5 minutes per side; remove pork to a plate, reserving oil in skillet.
Cook and stir garlic in reserved drippings until fragrant, about 1 minute. Whisk beef broth, soy sauce, brown sugar, 2 teaspoons vegetable oil, and red pepper flakes in a bowl, dissolving brown sugar. Return pork chops to skillet and pour soy sauce mixture over the chops. Bring sauce to a boil, cover skillet, and reduce heat to low. Simmer chops until tender, 30 to 35 minutes, turning once halfway through cooking.
Transfer chops to a serving platter and keep warm. Whisk cornstarch and water in a small bowl until smooth; stir into pan juices and simmer until thickened, about 5 minutes.
Cut pork chops into 1-inch or so thick slices for serving. Spoon sauce over chops and garnish with green onions just before serving.