This was the result of a little brainstorming and thinking...what could I do to jazz up a basic pork loin chop and play on the sweet white flesh of pork. I've seen Coke used in marinades and chili and stuff, why not Dr Pepper. Its sweet with vanilla overtones, could be a match with pork. What did I have to lose right? Nothing it worked out pretty swell.
Use regular Dr Pepper, not diet. You want the sugar to combine with the salt to create a brine. Using diet you'll only get a funny aftertaste from the artificial sweetener in Dr Pepper, or in my case, a migraine.
Dr. Pepper Pork Loin Chops
- 4 thick cut Pork Loin Chops (about 2 lbs)
- 3/4 c Dr Pepper
- 1/4 c olive oil
- 1 t salt
- 1 t thyme
- 2 sprigs rosemary
- 4 cloves garlic
- 1/4 t fresh ground black pepper.
In mini food processor add garlic, salt, and pepper. Strip leaves off the Rosemary stem by pulling backwards down the stem across the grain. Add leaves to mini food processor. Pulse a few times until garlic is finely chopped. Add Dr Pepper and oil oil. Pulse until mixed. In small non reactive dish or large plastic bag add the pork loin chops and marinade. Turn over a few times to coat well.
Set aside for 1 hour (no longer as the acid in soda will break down the pork). Turn chops over every 15-20 minutes to keep well coated in marinade.
Preheat oven to 325F at end of hour. Heat an oven proof pan such as the Calphalon everyday pan over medium high heat. Coat bottom of pan with olive oil. Sear pork chops on one side about 5 minutes. Turn over and turn off the heat. Spoon 1 T marinate over each chop. Cover and bake in oven until they test medium 145F. About 20-25 minutes.
Remove from oven. Place chops on platter and loosely cover with foil to rest. Use pan drippings to make a gravy from scratch or with the no-brainer stupid easy success every time Ah Bisto gravy mix. If your local groc doesn't carry you can buy it on line at Amazon.