Ingredients
1-1/2 pounds small red potatoes, halved1 cup root beer1 cup ketchup1 tablespoon brown sugar2 teaspoons chili powder2 teaspoons Worcestershire sauce1/2 teaspoon garlic powder, divided 2 tablespoons all-purpose flour3/4 teaspoon pepper, divided1/2 teaspoon salt, divided4 bone-in pork loin chops (7 ounces each)2 tablespoons olive oil2 tablespoons butter
Preparation
Place potatoes in a large saucepan and cover with water. Bring to a boil over high heat. Reduce heat to medium; cover and cook until tender, 15-20 minutes.
Meanwhile, in a small bowl, combine the root beer, ketchup, brown sugar, chili powder, Worcestershire sauce and 1/4 teaspoon garlic powder; set aside. In a large resealable plastic bag, combine the flour, 1/2 teaspoon pepper and 1/4 teaspoon salt. Add pork chops, one at a time, and shake to coat.
In a large cast-iron or other ovenproof skillet, cook chops in oil over medium heat until chops are lightly browned, 2-3 minutes on each side. Drain. Add root beer mixture; bring to a boil. Reduce heat; cover and simmer until a thermometer reads 145°, 6-8 minutes. Remove pork and keep warm. Let stand for 5 minutes before serving.
Bring sauce to a boil; cook until liquid is reduced by half. Meanwhile, drain potatoes; mash with butter, remaining garlic powder and remaining salt and pepper. Serve with pork chops and sauce.
