You read right! Dr Pepper and pork. How could it get better? Well, you could add bacon…
Before we begin, I AM NOT A CHEF. I am also not great at terminology and, let's face it, I'm too busy to look it up, so the technical terms may not be exactly right. Patience and forgiveness are virtues right? That being said, this is one recipe I got right. It tastes great! So, let's get started.
6 pork chops, 1” thick
Weber Chicago Style Steak Seasoning
1 - 2 lb box thin spaghetti or linguini
3 cups sliced baby spinach leaves
2 tablespoon cornstarch
2 cups Dr Pepper (diet will NOT work)
Enough extra virgin olive oil (EVOO) to prevent meat from sticking to the pan, about 2 - 3 tbsp (I never measure this)
1. Season the pork chops with the steak seasoning. Rub and press it into the meat.
2. Prep the spinach by stacking the leaves and slicing them into thin 1/4" strips.
3. In a separate pot, start the water for the noodles. *Little tip, if you have a metal strainer or a special pot that boils things inside the strainer use it because I like to keep the starch water for the sauce. Helps to thicken it!
4. In a pan on med-high heat, put in the EVOO and allow it to heat up.
Side note: Look at all that yummy goodness in the bottom of the pan! You need that juice and seasonings for the sauce later.
5. Sear the pork chops, including all edges and sides.
6. Add noodles to boiling water and cook for 8 minutes (always remember to start the timer; I tend to forget about them when I'm cooking meat and prepping sauce).
7. Reduce the heat on the meat to med or med-low and continue to turn the chops over every few minutes to prevent burning and to keep the juice inside your meat.
8. When the meat is done, remove from the pan and place it on plate. Cover with tin foil to keep heat in. I also leave it closer to the burner I'm using to keep it warmer longer. Leave the pan on the burner. You are going to use all that awesomeness in the pan for the sauce.
9. Drain the noodles from the boiling water. REMEMBER to keep the water for the cornstarch and to use to get the consistency of sauce you want. Drizzle a little EVOO on the noodles to prevent them from sticking together.
10. Turn heat back up a little to med-high.
11. Mix the cornstarch with a small amount (1/4 cup) of the starchy water from the noodles and set aside.
12. De-glaze the pan with the Dr Pepper. Pour it in and stir with a wooden spoon or ladle. The sugar helps clear the seasonings from the bottom of the pan. Diet soda just doesn't do it.
13. As you are bringing the temp up to a boil, add the spinach. Stir for a few minutes.
14. Stir the cornstarch mixture again before adding it to the sauce pan. Stir, bring to a boil, and thicken. Once it's thick it's done!
These chops are divine and the only way I'll let my kids have Dr. Pepper.
What's your favorite pork chop recipe? Do you use soda in any recipes?