Pork Chops With Sweet Onions In Root Beer

2 t. olive oil
4 (5-6 oz.) bone-in pork chops, trimmed of excess fat
1⁄4 t. salt, divided
Freshly ground black pepper
1 large sweet onion, cut in half, then into thin slices
11⁄2 cups root beer
2 t. Dijon mustard
1 T. light or dark brown sugar, or more to taste

Heat oil in large skillet over medium-high heat. Season pork chops with 1⁄8 t. salt; add pepper to taste. When skillet is hot, add pork chops. Cook 2 to 3 minutes to brown, turn chops over and cook 2-3 minutes until brown. Transfer the meat to a plate. Add the onion to the skillet with 1⁄8 t. salt. Adjust the heat so the onion cooks and does not brown. Cook for 10 minutes. Add root beer, mustard and brown sugar. Stir to combine. Bring the liquid to a boil. Return pork chops to skillet. Cover; adjust heat so the cooking liquid stays at a low boil.

Cook pork chops for 10-12 minutes, turning once. Transfer chops to a clean plate. Increase the heat to “high” so the cooking liquid in skillet comes to a boil. Cook for 3 to 4 minutes until it reduces by half. Taste, and adjust the seasoning as needed. Place a pork chop on each serving plate. Spoon the sauce and onion over the chop. Serve warm.

Gerry Eberly, North Manchester, Ind.

Bean Dip a la Dr Pepper

1 can (15 oz.) red kidney beans, drained
3 T. tomato paste
2 T. oil
1 t. salt
1⁄4 t. black pepper
1 can (4 oz.) green chiles, drained
1 t. Worchestershire sauce
1 clove garlic, minced
1⁄2 cup Dr Pepper
1 cup Cheddar cheese, shredded

Combine all ingredients except cheese in saucepan. Heat to boiling. Pour into blender or electric mixer. Blend on “high” until well mixed. Pour into warmer dish. Sprinkle with cheese. You may cover with bacon bits. Serve with chips or crackers. Makes 2 cups.

Sue Cole, Dubois, Ind.

Ribs With Sweet Cola Barbecue Sauce

1 T. vegetable oil
1 med. onion, finely chopped
3 cloves garlic, finely chopped
2 cups ketchup
1 can (12 oz.) cola
1⁄2 cup apple cider vinegar
2 T. brown sugar
1⁄2 T. fresh ground black pepper
1⁄2 T. onion powder
1⁄2 T. ground mustard
1⁄2 T. lemon juice
1 T. Worcestershire sauce
2 racks pork spare ribs (about 3 lbs. each)

Prepare charcoal grill. In medium saucepan, over medium heat, add oil. Once heated, add onion and garlic and saute until tender. Add ketchup, cola, vinegar, brown sugar, pepper, onion powder, mustard, lemon juice and Worcestershire sauce and bring to a boil. Reduce heat to a simmer and cook uncovered, stirring frequently, for 1 hour, 15 minutes. Place ribs, meatier side down, on the grill away from the coals. Close grill cover. Cook the pork ribs for 1 hour, 15 minutes; flipping several times for even cooking. Coat ribs with Sweet Cola Barbecue Sauce and cook for another 20 minutes. Reserve some of the sauce for dipping when the ribs are served.

Donna Anderson, Amboy, Ind.

Root Beer Float Cake

1 box yellow cake mix
1 can (12 oz.) root beer
1⁄4 cup vegetable oil
3 large eggs

Preheat oven to 350 F. Beat all ingredients together until smooth. Pour into a greased bundt pan. Bake 35 to 45 minutes. Cool in pan for 15 minutes. Remove from pan and cool.

Root Beer Glaze
1⁄2 cup confectioners’ sugar
3 T. root beer

Mix glaze ingredients together. Pierce top of cake with a long pick about every 2 inches and pour glaze over the top of the cake. Serve with vanilla ice cream.

Sue Wolfe, Osgood, Ind.