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Root Beer Glazed Pork Chops
by Jessica West
serves: 4
  From Emeril. Grilled/baked pork chops with a root beer glaze.
Ingredients:
  2 Cups   Root Beer
  2 Cups   Reduced veal stock
  4 16 oz.   Double-cut pork chops
  4 Teaspoons   Essence of Emeril or preferred seasoning
  4 Teaspoons   Olive oil
Directions:
  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 or substitute the pork chop seasoning of your choice. 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.