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Root Beer Glazed Pork Chops with Bourbon-Mashed Sweet Potatoes and Caramelized Onions Recipe

Root Beer Glazed Pork Chops with Bourbon-Mashed Sweet Potatoes and Caramelized Onions

Emeril Lagasse

Recipe courtesy Emeril Lagasse from Food Network Favorites: Recipes from Our All-Star Chefs, Meredith Books, 2005

Show: Emeril LiveEpisode: Food Network Charity and Book

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (16)

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Average Rating:

Total Reviews: 16

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  • on May 12, 2011

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    I made this recipe a couple of months ago and it was fabulous! I made it exactly as the recipe was written - I made no changes except I substituted homemade chicken stock for the veal stock. The glaze does takes quite a long time to become syrupy, so be patient. Thanks, Emeril!

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  • on March 02, 2010

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    This was superb! However, any suggestions on how to get the glaze to a syrup like consistency? I think having a thicker glaze would make an amazing recipe even more amazing. Thanks Emeril.

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  • on February 09, 2008

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    But the glaze turned out terrible! It was so salty (must have been the stock?!? and had a weird flavor that didn't seem right at all. We ended up not even drizzling it over the meat since it didn't taste good at all. I'm not an expert (but not a novice either in the kitchen, and this was a total disappointment.

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  • on February 06, 2008

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    This is a great recipe. The root beer in the sauce is tasty and interesting.

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  • on December 21, 2007

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    We made the chops & swt potatoes as part of a gourmet dinner club meal. HEAVENLY. Served with an Emeril's sald with endive & carmelized grapefruit..and the classic Emeril banana cream pie (oh what a luscious shocking mockery of the term banana cream pie. You do need some great chops, but the rest is dinner magic!

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  • on December 01, 2007

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    This is a nice change. I wasn't sure about using root beer for a glaze, any soda for that matter! We aren't much of soda drinkers! I couldn't find veal stock so I used chicken stock. The glaze wasn't too sweet and I can see using it on other meats as well. I did add a couple cloves of garlic & a little of the Essence to the caramelized onions. They were a great side to the meal. This is a keeper. Thanks for great ideas.

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  • on June 18, 2007

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    It was fantastic. Everyone raved on every food item. Didn't think I could do anything like this but it was easy to follow the receipes.

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  • on May 23, 2007

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    These pork chops are just delicious. Be patient letting the rootbeer and stock cook down- it takes time! I have made them a few times and the best results come when I let the sauce cook down to a syrup. I also use beef stock not veal stock and grill seasoning on the chops. I made this for ten people- Easy for a crowd becauase you can do alot of prep ahead of time! I would highly reccomend!

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  • on May 15, 2007

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    This was an excellent recipe. It saved me some time since I already had the Bayou Blast seasoning, but it still took me a while longer than it would have Emeril. But it was a Mother's Day Meal, so it was worth it. Everything was incredibly tasty, the pork chops came out nearly perfectly, and the caramelized onions along with the flavors of the root beer glaze and pork chop danced in my mouth! One thing I would suggest is keeping a close eye on the glaze. I reduced mine to less than 1 cup because I waited a bit too long. It didn't seem to get syrupy until AFTER I removed it from the heat, so keep that in mind. Also, the bourbon-masehd sweet potatoes were out of this world! I may make them for Thanksgiving this year!

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  • on January 08, 2007

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    So Good!!!!

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