Emeril's Root Beer Glazed Pork Chops

These are the best pork chops EVER--lot's of flavor. The kid's love them. Give them a try and you'll be hooked. Goes perfect with Emeril's Bourbon-Mashed Sweet Potatoes and Caramelized Onions.

• Ready In: 26 mins
• Serves: 4

Ingredients

• 2  cups  root beer
• 2  cups  reduced  veal stock
• 4 (16 ounce)  double-cut  pork chops
• 4  teaspoons olive oil

• emerils essence creole seasoning (use 4 teaspoons also referred to as Bayou Blast)

• 2 1⁄2 tablespoons paprika
• 2  tablespoons salt
• 2  tablespoons garlic powder
• 1  tablespoon black pepper
• 1  tablespoon onion powder
• 1  tablespoon cayenne pepper
• 1  tablespoon dried oregano
• 1  tablespoon dried thyme

Directions

1. Combine all ingredients of the creole seasoning thoroughly.
2. 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 heat.
3. Preheat a grill to medium-high. Preheat oven to 425 degrees F.
4. Season each chop on both sides with 1 teaspoon of ESSENCE. Place on the grill and cook 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.
5. Transfer to a baking sheet. Drizzle 1 teaspoon of olive oil over each chop. Roast until cooked through and an instant-read thermometer inserted into the center reaches 150 degrees F, 12-15 minutes.
6. Place the chops on four serving plates and drizzle with glaze.