Tuesday, January 28, 2014

Root Beer Pork Chops


Disclaimer: I honestly don't drink soda. The only time I ever have it in the house is Zevia ginger ale when I make Shirley Temples for the kids with some natural grenadine (it has pomegranate and elderberry in it) I found at Whole Foods.

I asked the caveman to pick some up, in fact, and he came home with a 20 oz. can of Zevia root beer. Not only am I not a soda fan or drinker, but to me root beer is the soda of last resort. I don't care if it's naturally colored and/or sweetened, root beer is NOT my thing.

But I hate to be wasteful, so I pretended I was on Chopped and decided to come up with a savory use for the root beer. I made a sauce for some pork chops and onions, and everyone was pleased with the results. If you're like my and not too keen on root beer, I'd recommend trying it with natural cola or ginger ale instead. The benefit of using the soda to sauce meat is that the carbonation actually tenderizes it, so the results are very tender and flavorful.

Root Beer Pork Chops

1/4 cup butter or ghee
1 large onion, thinly sliced
salt & pepper
2 thick boneless pork chops
1 cup natural root beer, ginger ale or cola
2 tbs. coconut aminos
2 tbs. dijon mustard
1 tbs. ketchup
1 tbs. palm sugar or maple syrup
1 tbs. starch (to thicken sauce; I used arrowroot)
ground black pepper

Preheat oven to 350.

Melt 1/2 of butter in a large skillet over medium heat. Add onion and cook until golden. Remove to a large baking dish.

Season pork chops with salt and pepper. Add remaining butter to skillet and melt. Add pork and cook 2-3 minutes a side, just until starting to brown. Remove from heat.

While pork is cooking, combine soda, coconut aminos, mustard, ketchup, palm sugar, starch and a generous amount of freshly ground black pepper in a bowl.

Place pork chops in baking dish with onion, and pour soda mixture over the top. Bake at 350 for 1 hour.

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