Recipe Database
Chef Erik's Rootin' Tootin' Pork Chops
Chef Erik's Rootin' Tootin' Pork Chops

4 (1-inch thick) pork chops
3 (12 fluid ounce) cans or bottles root beer
salt and pepper to taste
1 cup beef stock
2 tablespoons brown sugar
1/2 teaspoon chipotle-flavored hot sauce
2 teaspoons Worcestershire sauce
1 pinch salt, to taste

Place the pork chops in a dish; pour 2 cans of the root beer over the chops. Place in refrigerator to marinate at least 2 hours. Remove the pork chops from the root beer; season with salt and pepper. Combine the remaining can of root beer, the beef stock, brown sugar, hot sauce, and Worcestershire sauce in a saucepan over medium heat; simmer the mixture until it reduces to about 3/4 cup. Set aside. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Grill the pork chops on the preheated grill until the no longer pink in the center, about 8 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Brush the chops generously with the reduction sauce and continue cooking for about 2 minutes more per side. Remove from grill and brush with any remaining sauce. Season with salt to taste before serving.

These fine recipes were prepared, cooked and executed well by the team of Erik Holdo and Mike Stock on 10/3/2009 at the Big Green Egg Headquarters in Tucker, Georgia