Based on the overwhelming response to a recent Red Hot Riplet-based Just Five, I decided to incorporate another location favorite as one of my key five ingredients. Ladies and gentlemen, I bring you Vess pineapple soda. Like New England’s Moxie and the South’s Cheerwine, Vess is uniquely St. Louis, and pineapple soda is … well, it almost sounds like a dare. It also happens to make a heck of a good marinade when mixed with soy sauce.
A thin-cut pork chop made for a super quick weeknight dinner, but this marinade would also be great on chicken. While I made this in a skillet on the stovetop, using a thicker chop and grilling it would be fantastic.
Vess Soda Pork Chops
2 servings
2 thin-cut pork chops
1 cup Vess pineapple soda
½ cup soy sauce
½ tsp. serrano pepper, or more to taste
1 Tbsp. vegetable oil
¼ cup chopped cilantro
• Place pork chops in a zip-top bag with the soda, soy sauce and serrano pepper. Seal and refrigerate at least 30 minutes or up to 2 hours.
• Remove the chops from marinade and shake off excess. Set aside.
• Pour the remaining marinade in a small saucepan and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer 5 to 10 minutes, until it starts to thicken. Remove from heat and set aside.
• Place a heavy-bottom skillet over medium-high heat and add the oil. Sear the pork chops 3 minutes, then flip and sear 2 minutes more. Spoon 3 tablespoons reduced marinade atop the pork chops and cook 1 minute more
• Remove from heat and let rest. Sprinkle chopped cilantro atop the pork and serve.
Dee Ryan is a longtime contributor to Sauce Magazine and pens Make This.
This article appears in June 2017.