Dinner

Pork chops cooked in Sweet Tea Bourbon, couscous with lemon, sauteed carrots and buttered garlic and Rosemary potatoes with corn muffins!

Pork Chops:

Recipe:
4 Boneless Pork Loin chops (3/4"-1" thick)
1 c Firefly Sweet Tea Bourbon
1/4 c Apple Cider Vinegar
1 t Liquid Smoke
2 T Molasses
2 T Butter

Method:
Preheat oven to 350 degrees

1.  In a saucepan (the kind that has a lid and can go in the oven) melt butter over med-high heat.

2.  Place pork chops in pan and sear for 6-8 minutes on each side (until slightly brown).

3.  Add remaining ingredients to the pan and heat until simmering.

4.  Remove from heat, cover and place in oven for 45 minutes.


Potatoes:

Ingredients:
Approx. 20 Baby Red potatoes
1/4 c butter
2 cloves garlic
1 sprig rosemary (or approx. 2 T dried rosemary)
2-3 green onions
1 T salt
1 t pepper

Method:
Preheat oven to 400

1.  Wash potatoes and halve.  Place in oven-safe dish (glass bread pans work well).

2.  Melt butter and pour over potatoes.

3.  Chop garlic, rosemary and green onions and place into pan.

4.  Sprinkle with salt and pepper.  Stir up everything in the pan.

5.  Cover pan with foil.  Poke a few venting holes in the foil.  Bake for 45 minutes.

6.  Remove foil and bake another 15 minutes.