To make the glaze, combine the root beer and broth 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 1/4 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 and 1 teaspoon of the olive oil. 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 and roast until cooked through and an instant-read thermometer inserted into the center reaches 145 degrees F, 12 to 15 minutes.

Place the chops on four serving plates and drizzle with the glaze. Spoon the sweet potatoes and caramelized onions onto the plates, and serve.