Root Beer Glazed Pork Chops

• 2 cups root beer
• 2 cups reduced veal stock
• 4 (16 ounce) double-cut pork chops
• 4 teaspoons spice essence (Emeril's Essence)
• 4 teaspoons olive oil

1. To make the glaze, combine the root beer and stock in a medium heavy saucepan. Bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer until reduced to a thick syrup, about 1 cup, about 50 minutes to 1 hour. Remove from the heat.
2. Preheat a grill to medium-high. Preheat the oven to 425 degrees F.
3. Season each chop on both sides with 1 teaspoon of the Essence. Grill for 3 minutes. Turn each chop 1/4 turn to make grill marks and cook an additional 2 minutes. Turn and cook on the second side for 5 minutes.
4. Transfer to a baking sheet. Drizzle 1 teaspoon of the olive oil over each chop. Roast until cooked through and an instant-read thermometer inserted into the center reaches 150 degrees F, 12 to 15 minutes.
5. Place the chops on 4 serving plates and drizzle with the glaze.

root beer, veal stock, pork chops, spice, olive oil

Taken from www.food.com/recipe/root-beer-glazed-pork-chops-174288 (may not work)