Maple, Mustard, Bourbon Pork Chops with Micro-Steamed Green Beans

Date Night!

Each Wednesday, hangry bf and I choose recipes from some of my many cookbooks to make for date night! It not only makes my insane collection of cookbooks seem reasonable, but it's also really fun to cook together once in a while. He does much better with a written recipe than my MacGuyver style cooking off the cuff. Last week we chose The Food Lab by J. Kenji López-Alt and picked recipes that could utilize our pork chops from Liberty Delight Farms and a whole mess of green beans. The result? Succulent maple, mustard, Bourbon pork chops with crisp beans tossed with olives and almonds. Try it for yourself with the recipe below!

This Little Piggy Went to Market...

Pork. It's what's for dinner. Remember those pork cutlets Will Morrow described in my Hangry Hero spotlight? Well here's my version: quick, delicious and absolutely addicting. I can see why he is so obsessed with them at the moment. This supper was quite a highlight in my household - hangry bf ate three of the cutlets before we even sat down. It's even quicker if you enlist someone to help you make them - he took on the roll of fry cook, while I took care of the dredging station. Keep reading to find out how to make these babies at home.

- See more at: https://michelle-scholtes.squarespace.com/blog/2016/3/2/crispy-pork-cutlets-cider-cabbage#sthash.QFgrzWdM.dpuf

But What About the Food?

Sigh. It pains me to write this review, but as a Frederick native I feel it is my duty to tell the people of Hangry District my opinion on Frederick, MD's newest bar and eatery, Hootch & Banter. I was beyond excited to try this speakeasy-esque addition to downtown Frederick, which inherited the space of one of my most frequented bars as a 20-something - Canal Bar and Grill, but was very disappointed to find mediocre food and sky high prices. Keep reading to experience my highs and lows of this over-the-top spot.