Porkchops with a Rootbeer Reduction Glaze and Caramelized Onions


Chef’s Notes: The original recipe called for “reduced veal stock” to make the glaze. I had never heard of this so I substituted chicken broth. Apparently this was a bad choice because it never reduced to a “thick syrup” as it was supposed to. It was a good recipe nonetheless, and the dinner guests I served it to enjoyed it.

Porkchops with a Rootbeer Reduction Glaze and Caramelized Onions
Serves 6

6 porkchops (about 5 oz. each)

Spice rub:
3 tsp. Penzy’s Mural of Flavor spice blend
1 tsp. paprika
1/2 tsp. thyme
1/2 tsp. Mrs. Dash extra spicy spice blend
1/4 tsp. Mexican oregano

Distribute spice rub evenly over all chops, covering both sides. Heat a lightly oiled grill pan over medium high heat. Add 2 or 3 chops to grill pan, cook 5 minutes per side, or until there are noticeable grill marks. Repeat with remaining pork chops. Put grilled chops on baking sheet and cook at 400 degrees for 15 minutes or until cooked through. Place the chops on serving plate and drizzle with the glaze. Top with caramelized onions.

The instructions for the glaze from the original recipe:
2 cups root beer
2 cups reduced veal stock

To make the glaze, combine the root beer and stock in a medium heavy saucepan. Bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer until reduced to a thick syrup, about 1 cup, about 50 minutes to 1 hour. Remove from the heat.

Caramelized Onions
8 tablespoons (1 stick) unsalted butter
2 pounds yellow onions, peeled and thinly sliced

Melt the butter in a large skillet over medium-high heat. Add the onions, reduce the heat to medium-low, and cook slowly, stirring occasionally, until golden brown and caramelized, 45 minutes to 1 hour. Remove from the heat and serve hot.

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