Prep 25 mins
Cook 1 hr 30 mins
- 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
- 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.
- Preheat a grill to medium-high. Preheat the oven to 425 degrees F.
- 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.
- 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.
- Place the chops on 4 serving plates and drizzle with the glaze.
This was OK. The sauce smelled heavenly and was tasty, but mine never thickened as it reduced. Perhaps if I try this again I will add a thickener to make more of a gravy. I really wanted to love this....
This recipe is simply delicious! Leftovers? Not a chance with this dish! I modified it a bit by using beef stock in place of the veal and I used chicken breasts. You will be amazed at how tender and moist the pork/chicken stays! I served this with caramelized onions on top of the chicken and the glaze drizzled over.