These are quite easy and very impressive at the same time. Serve along side mashed or baked sweet potatoes. You can roast the chops or grill them, your choice. I roasted mine because we were out of propane for the grill!
2 Cups root beer
2 Cups veal or beef stock
4 16 oz bone-in pork chops
4 teaspoons creole seasoning
4 teaspoons olive oil
1. Combine root beer and stock in a medium saucepan. Bring to a boil then reduce to a simmer until a thick syrup forms, down to about 1 cup. This will take about an hour.
2. Preheat oven to 425 degrees. Season pork chops with creole seasoning on both sides. Drizzle each chop with 1 tsp of oil.
3. Roast until cooked through, 150 degrees on an instant read thermometer, about 12-15 minutes.
4. Once pork is cooked, transfer to plates. Drizzle the glaze on each chop and serve.
If you don't have creole seasoning, you can make your own:
Combine paprika, salt, garlic powder, black pepper, oregano and thyme. Add a little bit of cayenne pepper if you want it spicier.
No comments:
Post a Comment