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
1/2 teaspoon chipotle-flavored hot sauce
2 teaspoons Worcestershire sauce
1 pinch salt, to taste
Place the chops in a baking dish, pour 2 cans of 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.
In a medium saucepan, combine the last can of root beer, beef stock, brown sugar, hot sauce and W-shire sauce - heat over medium heat until the mixture is thickened and reduced to about 3/4 cup. Set aside.
Preheat the outdoor grill - for medium-high heat and lightly oil the grate just before putting the chops on.
| Grill chops until the center is no longer pink, about 8 minutes per side. If you are using an instant read thermometer, it should read 160 degree. At this point, brush the chops generously with root beer sauce and grill an additional 2 minutes on each side to glaze them. Remove from grill and place on platter - poor remaining sauce on top of the chops. Season with salt and pepper, as needed. | |||||||
