This is a take on pork cooked in beer. The root beer adds a lovely spice flavor, especially to the onion. The cooking method keeps the chops moist, and the jus formed by the root beer becomes a simple sauce. The combination is surprisingly delicious.
- 2 teaspoons olive oil
- Four 5- to 6-ounce bone-in pork chops, trimmed of excess fat
- 1/4 teaspoon salt
- Freshly ground black pepper
- 1 large sweet onion, cut in half, then into thin slices
- 1 1/2 cups root beer
- 2 teaspoons Dijon-style mustard
- 1 tablespoon light or dark brown sugar, or more to taste
Heat the oil in a large, shallow braising pan or skillet over medium-high heat. Season the pork chops with 1/8 teaspoon salt; add pepper to taste.
When the pan or skillet is hot, add the pork chops. Cook for 2 to 3 minutes on the first side, until browned. Turn the chops over and cook for 2 to 3 minutes to brown the second side. Transfer the meat to a plate.
Add the onion to the pan or skillet along with the remaining 1/8 teaspoon of the salt. Adjust the heat as needed so the onion cooks but does not brown. Cook for about 10 minutes, until the onion has completely softened. Add the root beer, mustard and brown sugar; stir to combine. Bring the liquid to a boil and return the pork chops to the pan or skillet. Cover; adjust the heat so the liquid stays at a low boil. Cook the chops for 10 to 12 minutes, turning once. Transfer the chops to a clean plate.
Increase the heat to high so the cooking liquid in the pan or skillet comes to a boil. Cook for 3 to 4 minutes, until it reduces by half. Taste, and adjust the seasoning as needed. Place a pork chop on each serving plate. Spoon the sauce and onion over the chop; serve warm.
From Nourish columnist Stephanie Witt Sedgwick.
Tested by Stephanie Witt Sedgwick.
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