Emerils Root Beer Glazed Pork Chops Recipes

Steps:

• 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.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
• 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.
• 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.

Steps:

• Combine all ingredients of the creole seasoning thoroughly.
• 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.
• Preheat a grill to medium-high. Preheat oven to 425 degrees F.
• 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.
• 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.
• Place the chops on four serving plates and drizzle with glaze.

Steps:

• Place pork chops in a dish and pour 2 cans of root beer ove them.
• Place in fridge and let marinate for at least 2 hours.
• Remove from fridge and place the last can of root beer, beef stock, hot sauce and Worcestershire sauce in a sauce pan over medium heat.
• Simmer the mix until it reduces until about 3/4 cup.
• Grill the pork chops.
• Brush with the sauce onto the chops and grill for a couple more minutes.
• Remove from grill and brush any remaining sauce onto them.

Steps:

• In a medium bowl, combine the milk, garlic, white wine, red pepper, paprika, and 1 teaspoon salt and stir well.
• Add the pork chops and soak at room temperature while assembling the remaining ingredients, at least 30 minutes.
• Preheat the oven to 400 degrees F and line a large rimmed baking sheet with aluminum foil.
• Place a lightly greased wire rack on top of the baking sheet and set aside.
• In a large sealable plastic bag, add the bread crumbs, remaining 1/2 teaspoon salt, the black pepper, Essence or Italian seasoning, and cheese and shake to combine. Drain the pork chops from the milk mixture, one at a time, and add to the bread crumb mixture.
• Shake to coat thoroughly. (You may need to press the mixture into the chops with your hands.)
• Arrange the pork chops on the baking rack and drizzle with the olive oil.
• Bake for 20-25 minutes, or until cooked through and the breading is crisp and golden.
• **Cook time does not include marinating the chops for 30 minutes in the milk mixture.