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°.