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["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.", "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"
