Today, as we are once again under a Covid-19 Tier 3 mitigation order, we are remembering a time when we gathered in large crowds surrounded by great food and enthusiastic fans waving their team colors in a pre-game celebration. Which remined us of a chef in Green Bay that offers up root beer pork sandwiches at the tailgates. We have yet to try his sandwiches, fingers crossed life will return to some normalcy someday soon, but until then we decide to try our own version. So, we threw together a root beer barbeque sauce and smothered some chops with it’s tangy goodness. We’ll warn you now, this sauce is so good you’ll be tempted to spoon it up as a soup.
Root Beer BBQ Pork Chops
- 4 thick cut pork chops
- 2 tablespoon olive oil, divided
- 1/2 yellow onion, chopped
- 2 – 3 garlic cloves, minced
- 1 12 ounce can root beer
- 1 15 ounce can tomato sauce
- 3/4 cup brown sugar, packed
- 3 tablespoons Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Heat 1 tablespoon oil over medium heat in a dutch oven. Add the onion and cook until soft, 5 – 6 minutes.
- Add the garlic and cook until fragrant, about 1 minutes.
- Stir in the root beer, tomato sauce, brown sugar, Worcestershire sauce, salt, and pepper.
- Simmer for 30 – 35 minutes until the mixture has cooked down by half and thickened.
- Meanwhile remove pork chops from refrigerator. Season with our Smoked sea salt. Let rest at room temperature for 30 minutes.
- Place the sauce in a blender and puree.
- Heat a skillet over medium high heat. Add the remaining 1 tablespoon oil. When oil is shimmering add the chops. Sear one side to golden brown 3 – 5 minutes. Flip and sear the other side until browned.
- Brush the chops with sauce and continue cooking, turning occasionally and added more sauce as needed. Cook until done, when the center of the chop reaches 145°F.
- Remove from heat and let rest for 10 minutes. The rest time will bring the pork to an ideal 165°.