Ingredients

• 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

Directions

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.