Root Beer Glazed Pork Chops with Bourbon-Mashed Sweet Potatoes and Caramelized Onions

• 2 cups root beer
• 2 cups reduced veal stock
• 4 (16-ounce) double-cut bone-in pork chops
• 4 teaspoons Essence, recipe follows
• 4 teaspoons olive oil
• 1 recipe Bourbon-Mashed Sweet Potatoes, recipe follows
• 1 recipe Caramelized Onions, recipe follows
• Parsley leaves, for garnish

1. To make the glaze, combine the root beer and stock in a medium heavy saucepan.
2. Bring to a boil over medium-high heat.
3. Reduce the heat to medium-low and simmer until reduced to a thick syrup, about 1 cup, about 50 minutes to 1 hour.
4. Remove from the heat.
5. Preheat a grill to medium-high.
6. Preheat the oven to 425 degrees F.
7. Season each chop on both sides with 1 teaspoon of the Essence.
8. Grill for 3 minutes.
9. Turn each chop 1/4 turn to make grill marks and cook an additional 2 minutes.
10. Turn and cook on the second side for 5 minutes.
11. Transfer to a baking sheet.
12. Drizzle 1 teaspoon of the olive oil over each chop.
13. Roast until cooked through and an instant-read thermometer inserted into the center reaches 150 degrees F, 12 to 15 minutes.
14. Place the chops on 4 serving plates and drizzle with the glaze.
15. Spoon the Bourbon-Mashed Sweet Potatoes and Caramelized Onions onto the plates, garnish with parsley leaves, and serve.
16. 2 1/2 tablespoons paprika
17. 2 tablespoons salt
18. 2 tablespoons garlic powder
19. 1 tablespoon black pepper
20. 1 tablespoon onion powder
21. 1 tablespoon cayenne pepper
22. 1 tablespoon dried oregano
23. 1 tablespoon dried thyme
24. Combine all ingredients thoroughly.
25. Yield: 2/3 cup
26. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
27. 1 3/4 to 2 pounds sweet potatoes
28. 1/2 cup heavy cream
29. 1/4 cup bourbon whiskey
30. 3 tablespoons light brown sugar
31. 2 tablespoons molasses
32. 1/8 teaspoon salt
33. Preheat the oven to 350 degrees F.
34. Place the potatoes on a foil-lined baking sheet.
35. Bake until tender and starting to ooze sugary syrup, about 1 hour and 15 minutes, depending on their size.
36. Remove from the oven and let sit until cool enough to handle.
37. Cut a slit down each potato and scoop the flesh into a large bowl.
38. Discard the skins.
39. Add the cream, bourbon, brown sugar, molasses, and salt and beat on high speed with an electric mixer until smooth.
40. Cover to keep warm, or gently reheat before serving.
41. Yield: 4 cups
42. 8 tablespoons (1 stick) unsalted butter
43. 2 pounds yellow onions, peeled and thinly sliced
44. Melt the butter in a large skillet over medium-high heat.
45. Add the onions, reduce the heat to medium-low, and cook slowly, stirring occasionally, until golden brown and caramelized, 45 minutes to 1 hour.
46. Remove from the heat and serve hot.

root beer, veal stock, olive oil, recipe bourbonmashed sweet potatoes, recipe caramelized onions, parsley

Taken from www.foodnetwork.com/recipes/emeril-lagasse/root-beer-glazed-pork-chops-bourbon-mashed-sweet-potatoes-caramelized-onions-recipe2.html (may not work)