Entree: United States – Nebraska (Great Plains United States) – Kool-Aid Marinated Pork Chops

Serving Size: 4

Approximate Time

Prep 15 min

Cook 18 min

Additional 4 hrs

Total 4 hrs 30 min

Ingredients

- 4 bone-in pork chops, approx. 6 oz (170 g) each
- 3 tbsp (30 g) unsweetened Kool-Aid powder, cherry or fruit punch
- 2 tbsp (25 g) packed brown sugar
- 1/4 cup (60 ml) apple cider vinegar
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tbsp (15 ml) soy sauce
- 2 cloves garlic, minced (about 6 g)
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 cup (60 ml) reserved marinade (set aside before adding to raw meat)
- 1 tbsp (15 g) butter (for finishing glaze)
- 1 tbsp (15 ml) neutral oil (for searing)
- 1 lb 8 oz (680 g) russet potatoes, peeled and cut into chunks (about 1.5 lb)
- 1/2 cup (120 ml) whole milk (or milk of choice), warmed
- 3 tbsp (42 g) butter, divided (2 tbsp for potatoes, 1 tbsp for green beans)
- 1/2 tsp (2.5 g) salt for potatoes, plus pepper to taste
- 12 oz (340 g) fresh green beans, trimmed
- 3 slices bacon, approx. 3 oz (85 g) (optional; use 1 tbsp/15 ml oil if omitting)
- 2 cloves garlic, thinly sliced (about 6 g)
- 1 tbsp (15 ml) lemon juice (optional)
- Fresh parsley, chopped, for garnish

Instructions

Short Description:
Bone-in pork chops are marinated in a sweet-tangy Kool-Aid based mixture, then seared and finished with a boiled-off glaze, served with creamy mashed potatoes and garlicky green beans for a complete Great Plains main course.

Regional Notes:
This Nebraska variation uses Kool-Aid powder in the marinade — a direct nod to Kool-Aid's Nebraska origins — giving the pork a distinctive sweet-tart glaze not typical in neighboring regional pork recipes. The dish pairs the flavored chops with simple Midwest-style mashed potatoes and green beans to make a hearty one-plate entree.

1. Make the marinade: in a bowl whisk together Kool-Aid powder, brown sugar, apple cider vinegar, vegetable oil, Worcestershire, soy sauce, minced garlic, 1 tsp salt, and 1/2 tsp pepper until sugar and powder dissolve.
2. Reserve 1/4 cup (60 ml) of the marinade in a separate container for glazing. Place the pork chops in a resealable bag or shallow dish and pour the remaining marinade over them, turning to coat. Refrigerate 4–12 hours (do not exceed 12 hours to avoid over-tenderizing).
3. About 45 minutes before cooking, remove pork chops from fridge and let come toward room temperature. Meanwhile, prepare the potatoes and green beans.
4. Cook potatoes: place potato chunks in a large pot, cover with cold water and a pinch of salt, bring to a boil, then simmer until fork-tender, about 15–20 minutes. Drain well.
5. While potatoes cook, prepare green beans: in a large skillet over medium heat, cook bacon until crisp (if using), about 6–8 minutes. Transfer bacon to a paper towel-lined plate and reserve 1 tbsp (15 g) bacon fat in the pan; if not using bacon, heat 1 tbsp (15 ml) butter or oil instead.
6. Add sliced garlic to the hot pan with reserved bacon fat or butter and sauté briefly until fragrant, about 30 seconds. Add trimmed green beans and 2–3 tbsp (30–45 ml) water, cover, and steam/sauté until bright green and tender-crisp, about 4–6 minutes. Uncover, return crumbled bacon (if using), finish with 1 tbsp (15 ml) lemon juice (optional), and season to taste with salt and pepper. Keep warm.
7. Mash potatoes: return drained potatoes to pot, add warmed 1/2 cup (120 ml) milk and 2 tbsp (28 g) butter, mash until smooth and season with 1/2 tsp salt and pepper to taste. Keep warm and cover.
8. Prepare glaze: pour the reserved 1/4 cup (60 ml) marinade into a small saucepan and bring to a boil, then simmer 1–2 minutes to cook out raw juices; reduce heat and whisk in 1 tbsp (15 g) butter. Remove from heat and set aside.
9. Sear pork chops: heat a large oven-safe skillet over medium-high heat and add 1 tbsp (15 ml) neutral oil. Pat chops dry, season lightly with salt and pepper, and sear until golden, about 3–4 minutes per side.
10. Glaze and finish: brush each seared chop with some boiled-off glaze, then transfer skillet to a preheated 400°F (200°C) oven and roast until internal temperature reaches 145°F (63°C), about 6–8 minutes depending on thickness. Remove and rest chops 5 minutes; brush with any remaining glaze before serving.
11. Plate and serve: divide mashed potatoes and green beans among 4 plates, place a glazed pork chop on each, sprinkle with chopped parsley, and serve immediately.