7-Up Pork Chops

Choose pork chops that are at least 1-inch thick for juiciest results.

Feel free to add fresh herbs like rosemary or thyme for additional flavor.

Remove the foil during the last 10-15 minutes of baking to let them brown a bit more.

Transfer the pan juices to a saucepan and bring to a boil. Thicken with a cornstarch slurry for a flavorful gravy.

Can I use ginger ale instead of 7-up?

Yes, you can use any light flavored soda such as ginger ale, Sprite, etc. You can use cola as well but know that it will alter the flavor.

Can I use diet soda?

Diet soda isn't recommended because the sugar substitute can become bitter when heated. The regular soda won't add calories to the recipe (if that is your concern) since it's used purely as a cooking liquid.

What does the 7-Up do in this recipe?

The 7-Up adds a hint of sweetness and helps keep the pork chops tender while they bake.

How can I tell if the pork chops are done?

Insert a meat thermometer into the thickest part of the pork chop. It should read 145 degrees F.

Do I use bone-in or boneless pork chops?

You can use either, bone-in is assumed in this recipe but boneless can be used. Just adjust the cooking time as needed. Boneless pork chops are usually leaner and cook faster.

Can I marinate the pork chops in the 7-Up beforehand?

It's not necessary to marinate the pork chops beforehand, but you can if you wish. Marinate for 1-8 hours. Drain and discard the marinade and pat the pork chops dry before browning them. Use fresh 7-up to bake the chops.

Can I use chicken breasts instead of pork chops?

Yes, chicken breasts can be used as a substitute, but adjust the cooking time as chicken may cook faster than pork.

How do I store and reheat the leftovers?

Store any leftover in a covered container in the fridge for up to 3 days. Reheat gently in a skillet or in the oven.

Can I freeze the leftovers?

You can freeze the cooked pork chops in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.

Nonstick Skillet: Needed to quickly brown the pork chops before transferring them to a baking dish. If you have an oven-safe non-stick skillet (check because not all are oven-safe), you can leave the chops in the skillet instead of transferring them to a baking dish.

Shallow Baking Dish: For baking the pork chops in the 7-Up and dry onion soup mix. Make sure the baking dish is large enough to fit all the pork chops without overcrowding.

Foil: Used to cover the baking dish while the pork chops are baking in the oven. This helps lock in moisture and flavor, making sure the pork chops stay tender.

Oven: Required for baking the pork chops. Make sure the oven is preheated to 350 degrees F before placing the pork chops inside.

Tongs: Handy tool for flipping the pork chops in the skillet when browning them and for transferring them to the baking dish. Tongs help prevent burns and make handling the hot pork chops easier.

Knife: To trim the fat from the pork chops before browning them in the skillet. Also useful for checking the doneness of the pork chops by making a small cut to make sure they are cooked through.

Mashed Potatoes: creamy mashed potatoes will provide a delicious pairing to the flavorful pork chops.

Green Beans Almondine: the crisp-tender green beans and crunchy almonds will add a textural contrast to the tender pork chops.

Roasted Sweet Potatoes: the natural sweetness of the roasted sweet potatoes will complement the savory chops.

Creamy Coleslaw: coleslaw will provide a refreshing contrast to the rich and savory pork chops.

Pineapple Salsa: the sweet and tangy flavors of the pineapple salsa will brighten up the entire dish and cut through the rich oniony flavor.

Wine Pairings
Riesling: A slightly sweet Riesling will cut through the richness of the pork chops. Look for a bottle that whispers sweet nothings of fruit in your ear but doesn't drown out the conversation with sugar.

Pinot Noir: Its light body and fruity notes will complement the pork without overpowering it, making it a great match for those wanting a red without the heft.

Chenin Blanc: Opt for a Chenin Blanc with a balance of zesty acidity and fruity flavors to echo the playful sweet and savory profile of this dish.

Other Alcohol Pairings
Apple Cider: A semi-dry apple cider offers a bubbly contrast to the tender pork chops, bringing its own fruity sweetness to mingle with the flavors.

Gin and Tonic: If you're in the mood for a cocktail, a classic G&T with a twist of lime plays nicely. The tonic's bitterness and gin's botanicals can cut through the dish's strong savory flavors in a way that's refreshing and slightly sophisticated.

Wheat Beer: A light and bubbly wheat beer with a hint of citrus can pair delightfully with the pork chops. It's easy-going, slightly sweet, and knows how to let the food take center stage without disappearing into the background.

Non-Alcoholic Pairings
Sparkling Lemonade: Enhance the lemon-lime theme with a sparkling lemonade that offers both sweetness and tanginess, providing a refreshing and bubbly companion to each bite of pork chop.

Iced Green Tea: Opt for a lightly sweetened or unsweetened iced green tea. Its subtle grassy notes and clean finish can be a palate-cleansing choice, making each bite as enjoyable as the first.

Ginger Ale: For those who love the idea of soda but want something different from 7-Up, ginger ale offers a spicy kick that complements the onion soup mix while adding an extra layer of complexity to the meal.