For dinner tonight....

I tried this recipe from the book that Heather gave me for my birthday. It was delish!
Next time I'll reduce the sauce even more. Maybe down to 1/2 cup. And I'll reduce the molasses to just one tablespoon as it was a bit overpowering. Very tasty! :) I didn't take a pic cuz I ASSumed there'd be one online. There isn't. :( I'll snap a photo next time and add it here.

Root Beer Glazed Pork Chops with Bourbon-Mashed Sweet Potatoes and Caramelized Onions
Recipe courtesy Emeril Lagasse from Food Network Favorites: Recipes from Our All-Star Chefs, Meredith Books, 2005
See this recipe on air Tuesday Nov. 27 at 7:00 PM ET/PT.
Show:
Emeril Live
Episode:
Food Network Charity and Book

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

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. Spoon the Bourbon-Mashed Sweet Potatoes and Caramelized Onions onto the plates, garnish with parsley leaves, and serve.

Emeril's ESSENCE Creole Seasoning (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
Combine all ingredients thoroughly.
Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
Bourbon-Mashed Sweet Potatoes:
1 3/4 to 2 pounds sweet potatoes
1/2 cup heavy cream
1/4 cup bourbon whiskey
3 tablespoons light brown sugar
2 tablespoons molasses
1/8 teaspoon salt
Preheat the oven to 350 degrees F.
Place the potatoes on a foil-lined baking sheet. Bake until tender and starting to ooze sugary syrup, about 1 hour and 15 minutes, depending on their size. Remove from the oven and let sit until cool enough to handle.
Cut a slit down each potato and scoop the flesh into a large bowl. Discard the skins. Add the cream, bourbon, brown sugar, molasses, and salt and beat on high speed with an electric mixer until smooth. Cover to keep warm, or gently reheat before serving.
Yield: 4 cups

Caramelized Onions:
8 tablespoons (1 stick) unsalted butter
2 pounds yellow onions, peeled and thinly sliced
Melt the butter in a large skillet over medium-high heat. Add the onions, reduce the heat to medium-low, and cook slowly, stirring occasionally, until golden brown and caramelized, 45 minutes to 1 hour. Remove from the heat and serve hot.