In June of 2000 I was talking about a stir fry dish I had made over the week end using a couple of thick-cut pork chops I had found on sale. We had a neighbor call the show and ask what the recipe was for it. My problem was I didn't use a recipe, I just made it up off the top of my head. I went home and wrote out a recipe for how I made the pork chop stir fry and gave it on the air the next day. Dad asked "what do you want to call it"? Heck, I didn't even have a recipe for the dish! I said it was a stir fried pork chop recipe (I know, real creative!). One of our listeners (bless her heart) called in and said we should call it Rob's Be-Bop Chop And Bean Stir Fry. From now on I'd like to have our listeners name all my recipes! - Rob Allison.
ROB'S BE-BOP CHOP AND BEAN STIR FRY
Chop 1/4 of a Vidalia onion into slices and saute in olive oil using a large skillet. Slice 2-4 large cloves of garlic in half (lengthwise) and cut (sideways) into slices. Add to onions once they have started to brown. Mince fresh ginger root (about the size of half your pinkie finger) and add to saute. Add a 3 oz. "splash" (actually around the amount of the Galloping Gourmet's "slurp") of dry red wine and cook, reducing to half. Add about 1/8-1/2 oz. Makers Mark bourbon and continue cooking for a few minutes to cook the alcohol off. Add 1 can (28 oz.) Bush's Onion Baked Beans and cook til heated through. Chill 2 good sized pork chops in the freezer (this makes them easier to cut) and cut into 1/2 inch cubes (do this part ahead of assembly as you need to let the cubes of pork come to room temperature before cooking). Saute the pork in some olive oil using another skillet. Add salt and fresh cracked or ground pepper to taste. Dust the pork cubes with curry powder and saute til golden brown. Drain. Add the pork to the bean mixture. Add 4-5 shakes of Cholula or Tabasco sauce. Heat through stirring often. Sprinkle with Italian herbs to taste during the last 3 minutes of cooking. Serve over your favorite rice that has been mounded in the center of the plate. If I have the time to make it, I like to use a brown rice for the nice nutty flavor it provides. Garnish with the chopped green ends of scallions (green onions) for color.
Stir Fried Pork Chop recipe is published in our July, 2000 Menu Minder.