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06/29/2017 12:01 AMWell, my dream of feeding hungry college-age baseball players all the food I like to make has gone by the boards, to use a sports phrase (or, in truth, a sailing phrase). My 20-something boys sleep ‘til 11 in the morning and mostly have to be at Fitch High School for baseball games by around 3 p.m. (or at their bus for away-games even earlier). Their eating habits don’t include much pasta or French sauces or Moroccan chicken. One doesn’t really like salad, especially tomatoes (there goes leftover steak) and neither cares much for vegetables.
I only gave them a real dinner once in almost 10 days, and that one didn’t happen until they got home, at around 9:30 p.m. It is also obvious that they don’t like leftovers. Logan’s mom had sent him spaghetti with sausages and meatballs. After two days, I ate it.
That one dinner worked really well, though. They both like pork chops, so I marinated them in an Asian sauce. They will eat green beans and they like baked potatoes. What was even better is that they don’t care for the potato skins, so I packed the skins in a plastic bag and it began lunch for me the next day.
Tomorrow I will make a few strip steaks, because it is their day off. They also agreed on broccoli, not just to be kind to me but because they really like it. Potatoes, again, I guess.
Below is the pork chop recipe my friend Debby Tyler gave me. Obviously I will do it again. Grilling the chops at a high heat on my big Weber took just about 5 minutes on each side.
I found another pork recipe they also might also like. It, too, has an Asian flair with fresh ginger, garlic, and sweet peppers. I will make that one evening when they have an away game (all the games begin at 6 p.m.). It will be dinner for me, but will be just as good from the microwave when they get home. As long as I don’t call it “leftovers.” If it is a hit, I will send it to you in a few weeks.
Asian-Style Pork Chops
Yield: 4 servings
¼ cup soy sauce (regular or light, or a combination of both)
2 tablespoons of hoisin sauce
1 teaspoon of hot sesame oil
2 tablespoons black bean sauce
3 cloves garlic, minced
2 to 4 tablespoons honey
2 tablespoons dumpling sauce
1 tablespoons Szechuan spicy stir fry sauce
4 thick bone-on sirloin pork chops
Around 1 to 6 hours before serving, add all ingredients except pork chops into a bowl, tasting as you go along. When it tastes strong with a little sweet taste of honey, it’s done.
Place chops in a zippered plastic bag large enough to hold the chops and the sauce; mix all together. If this is long before dinner, place chops into the refrigerator. If less than three hours before grilling, leave them on the counter.
Turn grill to 450 degrees. Remove chops from the sauce and place on the grill. Cook around 6 minutes, covered. Turn and cook for another 4 minutes, covered. (Remember, the days when we had to cook pork for hours for safety’s sake is no longer a problem.) The chops will stick a bit because of the honey.