Would You Like Beer with That?

Tonight it was back to the same ole with just Melissa and I eating but that didn't change anything.  I went a little outside the box and tried something new.  It was Honey Pork Chops and Rosemary and Garlic Roasted Potatoes.  Melissa said she enjoyed it and it was definitely a new and interesting taste for me considering it included beer.

Ingredients

2 lb Pork Chops or Pork Loin

3/4 cup Beer

1/3 cup Honey

1/4 cup Olive Oil

3 tbsp Brown Sugar

1 tbsp Rosemary

3 cloves Garlic (chopped)

Sauce 

Either 1/2 cup Cream, Flour, or Cornstarch to thicken sauce.

Directions

Whisk olive oil, beer, honey, rosemary, brown sugar, and garlic until combined.  Pour into a seal able bag or baking dish.  Add pork and marinate for 1 hour at room temperature.
Preheat oven to 375
Place pork in a roasting pan. Roast about 1 hour. Reserve marinade for sauce.
Take out pork, cover with foil, let stand for 15 minutes.
Strain marinade into sauce pan, boil down for 15 minutes over medium-high heat.
Note: Use 1/2 cup whipping cream or alternative thickening method for sauce.

 Rosemary and Garlic Roasted Potatoes

Ingredients 

 

3 medium size potatoes 

2 tablespoons olive oil 

1/2 tbsp rosemary

3 medium garlic cloves,chopped

Instructions 

 

Heat the oven to 500°F. Clean the potatoes, dry them well, and quarter them. (I cut mine a little smaller because they cook better)

When the oven is heated, add the oil to a baking dish and place it on the bottom rack of the oven to heat. Once the oil is hot (about 3 minutes), carefully remove the dish from the oven and add the dry potatoes, rosemary, and garlic. Carefully stir to coat in oil, and season generously with salt and black pepper.

Return the dish to the oven, placing it on the bottom rack, and roast the potatoes, checking occasionally so that they don’t burn, until a nice crust has developed and they are dark golden brown, about 35 minutes. Stir to coat the potatoes with oil.