Meal No. 1621: Double Crunch Honey Garlic Pork Chops

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.

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"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.