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Thursday, May 26, 2005

Cheesey Garlic Chops

  • 1 - 1-1/2 lbs pork chops, boned or not
  • 4-6 cloves of garlic, crushed
  • 4 slices american cheese

In a skillet, spread the crushed garlic evenly around the pan. Place the chops down on top of the garlic, cover and place over a low light. Flip the chops after 10 minutes, cover again. Check after 5 minutes to see if they're cooked through (not pink). Place the american cheese over the chops, pour a cup of water into the pan, cover and and heat for 1 or 2 minutes or until the water starts to bubble and the cheese melts.

This is great with pasta or potatoes.

American Chop Suey

  • 1 lb hamburger
  • 2 28 oz cans whole tomatoes
  • 1 lg onion, chopped
  • 1-2 Tb. oil
  • garlic salt
  • onion powder
  • salt & pepper
  • 1 lb spaghetti or angel hair


In a tablespoon or two of oil, brown the onions. Add the hamburger and brown. I typically sprinkle the garlic salt & onion powder over the meat/onion mixture, enough to coat without drowning.

Once the hamburger is cooked through, hand crush the tomatoes and add the juice to the pot. Add 1-1/2 - 2 cans of water. Again sprinkle the garlic salt & onion powder across the pot, add salt & pepper. Simmer while the spaghetti cooks. The longer you simmer, the better.

An alternative to this is to use crushed tomatoes. This makes the sauce thicker and works with both spaghetti & macaroni. Yum!