Root Beer Pork Chops

Root Beer Pork Chops

112 Reviews 14 Pics
  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    2 h 40 m
Ken from CA
Recipe by  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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Adjust Servings

Original recipe yields 4 pork chops



  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 (112)

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Ken from CA

Ken from CA

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.



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

Sarah Jo

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'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.

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Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet



previous recipe:

Momma Pritchett's Grilled Pork Chops and Apple-Pear Topping


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Pork Chops in Beer