Marinated Pork Chops (Root Beer Glazed)
Marinated pork chops are sweet, savory, sticky-glazed perfection: juicy chops soaked in a savory root beer marinade, seared to a deep golden crust, then broiled under a luscious brown sugar root beer glaze that bubbles and caramelizes right at the edges. Every single bite is a flavor explosion, and you only spend about 25 minutes at the stove.
These marinated pork chops go the extra mile. A second can of root beer simmers down with a few pantry favorites into a thick, syrupy glaze, and one quick blast under the broiler makes it cling to every chop. No grill required, any night of the year.
Can we talk about my husband Chad for a second? The man is a true root beer connoisseur.
Everywhere we go, he orders the local root beer, so our family vacations are basically a root beer tasting tour with a little sightseeing in between.
But at home? He’s an A&W and Mug man, through and through. He’s out there tasting craft root beers in every state, then comes home to his old faithfuls like nothing happened.
So when I told him I was putting root beer on pork chops, he looked at me like I’d finally lived up to my potential.
This recipe was inspired by our Dr Pepper Pulled Pork (Crock Pot Recipe), which has been on the site since 2011. Soda and pork are a match made in heaven, so with a root beer lover at my table, a root beer version made perfect sense.
Donna’s Pro Tips for Marinated Pork Chops
- Snip the fat edge. Make 2 or 3 small cuts through the fat along the edge of each chop, so it can’t curl up in the hot skillet and the whole chop stays flat against the pan.
- Steal the brown bits. After searing, splash a few tablespoons of the glaze into the hot skillet and scrape up the browned bits, then stir them back into the glaze. That’s free flavor most people wash down the drain.
- Take the temperature from the side. Slide your thermometer in sideways through the edge of the thickest chop until the tip sits right in the center. You’ll get a truer reading than poking straight down into a 1 inch chop.
After all my years of cooking pork chops, I can tell you the two things that make or break them: a bone-dry surface and the right number on your thermometer.
Pat those chops dry. A wet surface can’t get hotter than 212 degrees F, the boiling point of water, so the chop steams instead of searing.
Real browning, the Maillard reaction, doesn’t kick in until about 285 to 300 degrees F. Dry chop, golden crust.
That sweet, sticky glaze is where the magic happens. Under the broiler it bubbles and caramelizes into sticky, golden edges in just a couple of minutes, so stay close and pull the chops the moment they’re bubbling and kissed with color.
And pull the chops at 145 degrees F, then let them rest 3 minutes.
That’s the safe number for pork chops, and it’s the difference between juicy and chalky. (Love cooking with root beer? Try my Instant Pot Root Beer Pulled Pork Sliders next. Craving a different marinade? My Jack Daniel’s Marinated Pork Chops are a must.)
Ingredient Notes
- Regular root beer: Skip the diet kind. Diet sweeteners turn bitter when they cook down, and real sugar is what gives this glaze its rich, caramel flavor.
- Beef stock: Kitchen Basics is my go-to stock in all of my recipes. It adds a savory, meaty backbone that keeps the glaze from tasting like candy.
- Sweet chili sauce: Just 1 teaspoon adds a gentle warmth that balances all that sweetness. Like a little more kick? Go up to 1 tablespoon. It’s a sweet, mildly spicy Thai-style sauce with little flecks of red chili, and you’ll find it in the Asian or international aisle, near the soy sauce.
- Thick-cut boneless pork chops: About 1 inch thick holds up to a hard sear and still stays juicy in the oven. Working with thin chops? My Pan Seared Italian Pork Chops are made for those.
Variations
- Swap the soda. Dr Pepper or cola work the same magic, since the sugar is what cooks down into that sticky glaze.
- Fire up the grill. After the marinade, grill the chops over medium-high heat until they hit 145 degrees F, brushing on the glaze in the last few minutes.
- Make it sweet and smoky. Stir 1 finely chopped chipotle pepper in adobo into the glaze while it simmers for a smoky kick of heat.
Tips for Success
- Buy chops that are all the same thickness. Matching chops finish baking at the same time, so nobody gets a dry one.
- Got chops thicker than 1 inch? Start checking the temperature at 15 minutes and expect closer to 20. The thermometer always has the final word.
- Line the baking dish with foil. That sugary glaze gets sticky under the broiler, and foil makes cleanup a breeze.
Frequently Asked Questions About Marinated Pork Chops
How long should you marinate pork chops?
Give these 2 hours and up to overnight (about 12 hours) in the root beer marinade. Two hours is plenty for the flavor to soak in. Much past a day, the meat starts to turn soft and mushy, so skip the multi-day soak.
How do you cook pork chops after marinating them?
Pat them very dry, sear them in a hot skillet for 1 to 2 minutes per side, then bake at 350 degrees F until they reach 145 degrees F. Brush on the glaze, broil for 2 to 3 minutes, and let them rest for 3 minutes.
Can you use the marinade as a sauce?
Yes, as long as you bring it to a full rolling boil first, since it touched raw pork. Then let it simmer and reduce into an extra sauce for the cooked chops.
Can you use bone-in pork chops?
Yes! Bone-in chops usually need a few extra minutes in the oven. Push your thermometer into the thickest part, away from the bone, and pull them at 145 degrees F.
Can you make the glaze ahead of time?
Absolutely. Simmer it up to 3 days ahead and keep it covered in the refrigerator. Warm it in a small saucepan until it pours easily, then brush it on.
Enjoy!
With love, from our simple kitchen to yours.
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Marinated Pork Chops
Ingredients
For the Marinade
- 4 thick-cut boneless pork chops, about 1 inch thick (about 2 pounds)
- 1 can regular root beer, divided
- 1/2 cup beef stock, I use Kitchen Basics
For the Glaze
- 1 can regular root beer
- 1/2 cup beef stock
- 1/4 cup packed light brown sugar
- 1 to 2 tablespoons Worcestershire sauce
- 1 teaspoon sweet chili sauce
- 1 to 2 teaspoons cornstarch, optional
- 1 to 2 tablespoons cold water, optional
For Cooking
- 1 teaspoon kosher salt
- 1 tablespoon vegetable oil
- 1/2 teaspoon fresh-ground black pepper
Instructions
- MARINATE THE PORK CHOPS: Lay 4 thick-cut boneless pork chops in a zip-top bag or a dish just big enough to hold them. Stir together 1 can regular root beer and 1/2 cup beef stock and pour it over the chops so they are covered. Seal or cover and refrigerate for at least 2 hours.
- SIMMER THE GLAZE: While the chops marinate, pour the second 1 can regular root beer and the remaining 1/2 cup beef stock into a small saucepan. Stir in 1/4 cup packed light brown sugar, 1 to 2 tablespoons Worcestershire sauce, and 1 teaspoon sweet chili sauce. Bring to a boil over medium-high heat, then keep it at a lively simmer, stirring now and then, for 30 to 45 minutes, until it has cooked down to about 3/4 cup. Pour it into a measuring cup to check. The glaze is ready when it coats the back of a spoon and the bubbles turn big and slow. Stir more often in the last 10 minutes, since the sugar is concentrated then and wants to stick. Taste it and stir in up to 1 more tablespoon Worcestershire sauce if you want it tangier. For a thicker, more syrupy glaze, whisk 1 to 2 teaspoons cornstarch into 1 to 2 tablespoons cold water until smooth, whisk it into the simmering glaze, and cook 1 minute. Repeat once if you want it thicker still. Set the glaze aside.
- SEAR THE PORK CHOPS: Heat the oven to 350 degrees F. Spray a broiler-safe metal or ceramic baking dish with nonstick cooking spray. Glass can crack under a broiler, so metal or ceramic gets you safely through the last step. Take the chops out of the marinade. It has touched raw pork, so pour it down the drain, or boil it into a sauce (see Donna's Notes). Pat the chops very dry with paper towels, then season both sides with 1 teaspoon kosher salt. Dry chops brown, and wet ones steam. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat until it shimmers. Add the chops. They should sizzle loudly the moment they hit the pan. Sear 1 to 2 minutes per side, until golden brown. Move the chops to the baking dish and sprinkle them with 1/2 teaspoon fresh-ground black pepper.
- BAKE: Bake for 10 to 15 minutes, until an instant-read thermometer pushed into the thickest part of a chop, away from the bone, reads 145 degrees F.
- GLAZE AND BROIL: Move an oven rack about 6 inches below the broiler and turn the broiler on. Brush the 3/4 cup glaze over the tops of the chops. Broil for 2 to 3 minutes, staying at the oven, until the glaze bubbles and just starts to darken at the edges. Sugar goes from glossy to burnt in seconds under a broiler, so pull the dish as soon as you see those dark edges. Let the chops rest for 3 minutes, then serve warm.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published October 2026
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
