What Does Scott Have In Common With Homer Simpson?

When it comes to pork products, Scott has much in common with Homer Simpson. One day Scott ran to the store for coffee creamer and came home with two family size packages of pork chops. He forgot the creamer.

While I like pork chops occasionally, Scott could eat them three times a week. I try to come up with different recipes to change things around. Here are a couple of our favorite, not cooked in the Foreman Grill or pan fried with home gravy and mashed potatoes, recipes:

Hawaiian Pork Chops
1 or 2 nice pork chops per person
½ medium onion, sliced
2 ribs celery, Julienned (cut into matchsticks)
1 carrot, Julienned
1 tsp grated fresh ginger
1 tsp Chinese Five Spice
½ cup pineapple tidbits in its own juice or fresh
½ cup white wine, homemade chicken stock, or orange juice

Brown the chops in a non stick skillet taking care not to crowd them. Brown in batches if need be
When the chops are turned to brown the second side add the onions in the bottom of the pan
After the chops are browned add the remaining ingredients. When preparing this for more people add more of the ingredients to get the same level of flavors. (The ½ cup liquid is your choice as each adds its own flavor, Wine adds a fruity flavor, chicken stock makes the sauce savory, and OJ makes for a sweeter sauce

Cover and simmer 30 min or until no longer pink at the bone.

Serve with Fried Rice.


Fried Rice
1 tsp sesame oil
2 cups cooked rice
1 raw egg, lightly beaten
¼ onion diced small
½ cup mung bean sprouts
Soy sauce to taste

Heat a non stick skillet until hot
Add the sesame oil
Add the rice, onion, and mung sprouts
Stir to combine the ingredients and keep them from sticking
When everything is hot add the egg and stir
Add soy sauce to taste. Start with a tsp you can always add more at the table.

Serves 4

We like to pour the sauce from the chops over the rice when serving.


Apricot Pork Chops
1 or 2 pork chops per person
½ medium onion, sliced
5 or 6 dried apricots, thinly sliced
1 TBSP apricot preserves (or pineapple-apricot preserves)
1 cup homemade chicken stock
Brown the chops in a non stick skillet taking care not to crowd them. Brown in batches if need be
When the chops are turned to brown the second side add the onions in the bottom of the pan
After the chops are browned add the remaining ingredients

Cover and simmer 30 min or until no longer pink at the bone.

Serve with Fried Rice and soy sauce.
I like to use fresh or frozen peas with each dinner. I like the texture and flavors together.

By the way, these recipes are great for chicken as well.