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Root Beer Pork Chops

Root Beer Pork Chops

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Ken from CA

These are great for outdoor grilling. Simple and very tasty. The glaze at the end gives them a lot of concentrated flavor.

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Nutrition

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  • Calories:
  • 409 kcal
  • 20%
  • Fat:
  • 9.3 g
  • 14%
  • Carbs:
  • 37.5g
  • 12%
  • Protein:
  • 41.8 g
  • 84%
  • Cholesterol:
  • 107 mg
  • 36%
  • Sodium:
  • 363 mg
  • 15%

Based on a 2,000 calorie diet

Directions

  1. Place the pork chops in a dish; pour 2 cans of the root beer over the chops. Place in refrigerator to marinate at least 2 hours. Remove the pork chops from the root beer; season with salt and pepper.
  2. Combine the remaining can of root beer, the beef stock, brown sugar, hot sauce, and Worcestershire sauce in a saucepan over medium heat; simmer the mixture until it reduces to about 3/4 cup. Set aside.
  3. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  4. Grill the pork chops on the preheated grill until the no longer pink in the center, about 8 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Brush the chops generously with the reduction sauce and continue cooking for about 2 minutes more per side. Remove from grill and brush with any remaining sauce. Season with salt to taste before serving.
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Reviews

Ken from CA
53
2/20/2010

I will agree somewhat with WERFLY. This was written toward my some of my families tastebuds (which can be a little wimpy at times). That's the one I submitted. I prefer it marinated all day with the rootbeer and a tablespoon of worchestershire, heavily salted/peppered prior to grilling. 2 teaspoons chipotle sauce and I also use Campbells 2x strength beef broth to start for this. The reduction down to 3/4 cup is approximate (I tend not to measure things-rather go by taste), it should be pretty potent and salty sweet. Remember, you have to taste everything and make sure to adjust seasoning to your families tastes.

Puck
48
3/1/2010

This recipe is awesome! I let the chops sit in the root beer for about 6 hours. WARNING- Do not make if you don't love good food! EDIT- I thought I should add I let the chops marinate for 6 hours because that is the amount of time I had. Defintely will do it for longer next time. Also, I used a charcoal grill, which lends a nice flavor in my opinion. In addition, my pepper mill is filled with a combo of black, white and red pepper corns, which is a wonderful combo that adds another flavor dynamic. Finally, I used habanero hot sauce (Big Ben's BBQ brand- which I highly recommend), instead of chipotle flavored. Very tasty. A tip of my hat to you Ken!

Sarah Jo
27
12/7/2010

Because it's unbelieveably cold out, I can't grill these like I would have liked. So....what I did was combine all the ingredients (with a couple tablespoons of cornstarch wisked in), braised my pork chops and stuck everything in the crockpot. Only change I made was adding in some sliced onions and minced garlic that I sauteed in the pan that I braised the pork chops in. I didn't need the extra salt as my beef broth and the worchestershire was salty enough on it's own. This made for some very tasty and moist pork chops but it needs a little something else. I can't put my finger on it. Maybe a tablespoon of dijon? A bay leaf? I liked the combination of the root beer and beef broth, it was sweet and beefy all at the same time.....it's just missing just a little somethin'-somethin'. This went really well with mashed potatoes. NOTE: I also used Campbell's beef broth only because it's double strength and has a stronger flavor than your usual boxed broth. I used a quality root beer, too. I think that makes all the difference.