Apple Bourbon Pork Chops with Onion Grilled Baby Potatoes and Butter Garlic Green Beans

This dish is one of my personal favorites due to the extra flavor the glaze adds to the pork chops and the addition of the grilled baby potatoes and green beans helps in rounding out this meal with complementing flavors.

Ingredients:

1. 4 4oz Boneless Pork Chops
2. 2 Cups Apple Juice
3. 1 Cup Apple Jelly
4. 2 TBSP. Dijon Mustard
5. 1 TBSP. Bourbon
6. 2 TSP. Lemon Juice
7. 1/2 TSP. Ground Clove
8. 1 lb. Green Beans, Trimmed and Snapped
9. 2 TBSP. Butter
10. 3 Cloves Garlic, Minced
11. 1 lb. Baby Potatoes
12. 1/2 TSP. Rosemary
13. 1/2 TSP. Onion Powder
14. 2 TBSP. Olive Oil
15. Salt and Pepper to taste

Directions:

1. First start by getting your pork chops to room temperature and season one side. Wash the green beans and potatoes making sure that you remove all excess dirt and possible chemical residue. Snap green beans in half and remove the ends if this has not already been done.
2. In a small sauce pan on medium-low heat, melt the apple jelly in the apple juice.  Whisk in the mustard, bourbon, lemon juice, ground clove till mixed.  Allow mixture to continue cooking till it thickens up slightly into a glaze then remove from heat.
3. Preheat the Grill to 450 °F (~232 °C).
4. Place the potatoes into a roasting pan or baking dish while getting the green beans and placing them into a pot or pan and filling with water to the point where the green beans are slightly below the water.
5. Combine together the olive oil, onion powder, 1 clove of garlic, rosemary, and salt and pepper to taste to a small bowl and mix together. Then pour this mixture over the potatoes and toss together till the potatoes are completely covered with the mixture.
6.  Take pork chops and the potatoes and place on the grill and allow them to cook for 40 minutes or until potatoes are tender and pork chops are amber brown on the sides. stir the potatoes occasionally and flip pork chops half way though cooking.
7. While the rest are cooking on the grill add to the green beans in the bath the butter, remaining cloves of garlic, and salt and pepper and cook at a low temperature stir occasionally
8. in the last 10-5 minutes of cooking apply glaze to pork chops by either brushing them or spooning the glaze on top about 2-4 times while they finish cooking.
9. Once potatoes and pork chops are done cooking on the grill allow the meat to rest for about 5 minutes before serving.
10. use a slotted spoon to serve up the potatoes and green beans and if extra glaze is left over you can also spoon some on top and enjoy.