Today is Brecken's two month birthday. While every day is a new adventure and I love seeing her learn and grow and wake up (she was a very sleepy girl at first!), a part of me is already nostalgic for what was. She has been just the sweetest baby and I truly did cherish each one of those newborn days!

To be honest, we've settled into this new life quite well. Part of this is because we've had a very easy baby. For the most part she's eaten well, slept well, and has a very happy demeanor. However, I think the biggest reason for our success, if you want to call it that, is because of our marriage. One of my favorite things about Ryan and I is that we make such a good team, and this hasn't been proven more true than in parenting! We've managed to keep stress levels low and spirits high because we're so willing to help one another. There's no keeping score when it comes to diaper counts or nights out with friends. If one of us isn't pulling equal weight, the other picks up his or her slack and it all eventually balances.

This is working for us, not just when it comes to caring for Brecken, but in all aspects of running our household. This meal is the prime example of that. I had prepped it earlier in the day and set it to marinate in the fridge and when dinnertime came, we traded off holding Brecken, grilling the pork chops, and finishing the rest of dinner, chatting about our days and eventually getting dinner on the table. Teamwork at its finest!

These pork chops were a nice change of pace from our usual meat-centric meal, which typically features poultry of some sort. My favorite pork chops are probably still these with their fresh nectarine salsa, but I liked the tangy, savory flavor of these, especially when the marinade turned glaze was added at the end. Even if you don't have a teammate in the kitchen, these are a breeze to both prepare and cook!

One Year Ago: Spiced Peas with Cilantro and Lime and Spinach and Cheese Stuffed Shells with Marinara Sauce
Two Years Ago: Stove Top Macaroni and Cheese and Buttermilk Coffee Cake
Three Years Ago: Lemon Ginger Scones and Peanut Butter and Jelly Bars
Four Years Ago: Green Monster Smoothies and Cinnamon Rolls

Molasses and Coffee Pork Chops
from Alton Brown on the Food Network

Ingredients:
-1 cup strong brewed coffee, cooled
-1/2 cup molasses
-2 tbsp apple cider vinegar
-1 tbsp dijon mustard
-2 cloves garlic, minced
-kosher salt and freshly ground pepper
-1/2 tsp ground ginger
-1 tsp ground thyme
-4 (6-8 oz) bone-in pork chops (1 inch thick)

Directions:
1. In a 1-gallon zip-top bag, combine the coffee, molasses, apple cider vinegar, mustard, garlic, 1/2 tsp salt, 1/2 tsp pepper, ginger, and thyme. Add pork chops, seal, and shake to combine. Marinate for at least 2 hours and up to overnight.
2. Prepare a grill to medium-high. Remove the pork from the bag and pour the marinade into a saucepan. Boil the marinade gently over medium high heat, stirring, until reduced to 1/2 cup (12-15 minutes).
3. Grill the pork chops for 3-4 minutes a side, or until an internal temperature of 145F is reached. Allow to rest for 5 minutes before serving with the glaze.