Buzz
A tender, perfectly cooked pork chop is easy to achieve with a basic brine and reverse sear method. However, if you want to introduce a hint of sweetness and create an amazing crust, try marinating the chops in root beer for a few hours. The result will be juicy and bursting with flavor every time.
Much like how Coca-Cola pairs with ham, the sugar and spices in root beer soak into the pork, while the soda’s acidity helps tenderize the meat. I like to season the chops with salt before they take their soda bath to enhance their flavor and ensure even seasoning. The sugar helps form a perfect crust, and the leftover marinade (just flat root beer) can be reduced into a glaze with a surprising maple syrup flavor. To make these juicy, sweet-and-savory chops, here’s what you’ll need:
2 bone-in pork chops
2 teaspoons sea salt
1 can of root beer
Neutral oil (like vegetable or grape seed) for searing
1 tablespoon soy sauce
1 tablespoon butter, plus extra for basting
Season both pork chops with a teaspoon of salt, re-wrap them in their butcher paper, and refrigerate for at least four hours, preferably up to 24 hours. Afterward, take them out, place them in a shallow dish, and pour root beer over them. Cover the dish and refrigerate for another two hours (I found one hour wasn’t enough). During this time, relax and watch a movie, perhaps a documentary. As the movie nears its end, preheat the oven to 225℉.
After the two hours, remove the pork chops from the root beer, pat them dry with paper towels, and set them on a wire rack inside a rimmed baking sheet. Bake until the internal temperature of the pork reaches 110℉, which takes around 20-30 minutes. Meanwhile, pour the remaining root beer into a saucepan and bring it to a boil, skimming off foam and dark solids as they form. Once the soda reduces to a thin, light syrup, whisk in the soy sauce and a tablespoon of butter, then set the glaze aside.
When the pork chops reach 110℉, heat a cast iron or stainless steel skillet over medium-high heat (a little lower than high heat). Add a splash of vegetable or grape seed oil, then wipe away the excess with a paper towel. Sear the pork chops on each side, flipping them often to avoid over-browning in one spot. If they start to burn, lower the heat. A little blackening is fine. Once they hit 120℉ and have a good crust, add a tablespoon of butter and baste until the chops reach 135℉. Remove the chops and let them rest; depending on thickness, the residual heat will bring the temperature up to 140℉ or even 145℉. Pour the root beer glaze into the hot pan, stirring to incorporate the pan drippings, forming a thick glaze. Pour over the chops or serve on the side for dipping.
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Updated 05/16/2019 1:20 PM EST: Added a sentence to clarify how residual heat affects the resting process.
