Rootbeer Glazed Pork Chops

2 cups Root Beer
2 cups reduced veal stock (I also use any stock on hand)
Four 16 oz. Double cut bone in pork chops (again I use any I can get)
4 teaspoons of Emerils essence (you would have to make this but any kind of season all would work)
4 teaspoons olive oil
1 recipe Carmelized onions (below)

Make a glaze by combining the root beer and stock in a medium heavy saucepan. Bring to a boil over medium high heat. Reduce heat to low and simmer until reduced to a thick syrup about 1 hour. Remove from heat.

Preheat grill and pre heat oven to 425.

Season each chop on both sides with emeril's essence. Place on grill ( or high heat in fry pan) for 3 minutes. Turn each chop 1/4 turn to make grill marks if desired. Thurn over and grill the other side about 5 minutes.

Transfer to a baking sheet. Drizzle 1 teaspoon of the oil on each chop. Roast until cooked and internal temperature reads 150, about 12-15 minutes.

Place chops on four plates and drizzle with the glaze. Serve with mashed sweet potoatoes and camelized onions.

Carmelized onions
8 tablespoons butter (1 stick)
2 pounds tallow onions, peeled and sliced very thinly

Melt butter in a large skillet over medium high heat. Add the onions and reduce heat to medium low and cook slowly. Site occasionally until caramelized, 45 minutes to 1 hour. Serve immediately.

This recipe is from Emeril Lagasse