Last night's meal for three at the Roediger House was a chance to try out a new recipe: double crunch honey garlic pork chops. The chops were perfect but I wish I'd gotten more of a crust on them when I fried them; the honey-garlic-soy sauce was a great enhancer.
To go with it, I had both roasted Brussels sprouts and the Tupelo Honey Cafe's version of smashed sweet potatoes.
"Double Crunch Honey Garlic Pork Chops," from Barry C. Parsons of RockRecipes.com.
"Smashed Sweet Potatoes" (p. 128) and "Milk Gravy" (p. 10). In Tupelo Honey Cafe: Spirited Recipes from Asheville's New South Kitchen, by Elizabeth Sims with Chef Brian Sonoskus. Kansas City: Andrews McMeel Publishing, LLC, 2011.
"Roasted Brussels Sprouts," by Ina Garten of the Food Network.