catsup fried pork chops:
how many drunks are eating determines the number of pork chops.
get the center ones with the nice quarter-inch ring of fat along one side. summer pork is a little porkey tasting. make these in the fall (or take your chances).
a griswold twelve-inch skillet will do these up fine. slurp in an ample amount of oil, and heat until it smokes. place chops in (watch those splatters!) season with salt and pepper. brown each side for five minutes or so.
now squeeze a pint of catsup all over them. add a pinch of sugar, reduce heat, and simmer each side to brown and sticky, and maybe just a little burnt.
slap them between thick slices of gooey italian bread. spoon a little of the catsup drippings on the bread, if you want to be real messy.
oh! the bone stays in. knaw around it when eating. aint that fat side good?
polish potato pancakes
old potatoes, mom always used old potatoes. peel and grate a bowl-full using one of those salvation army four-sided metal graters (careful of your knuckles!) you can blot the excess liquid with a paper towel, if you like em dry. add an egg, two tablespoons of flower, and salt and pepper.
heat griswold skillet with some vegetable oil until it smokes. drop in three or four tablespoons of potato-batter, and kinda flatten out. turn down heat and fry on each side, three minutes or so, until crispy brown.
put at least three on a dish and smear with butter and a sprinkle of salt. these must be eaten, from griddle to plate, hot. just keep making them until you're greasy and sweaty.
the only thing to wash these down with is a draft beer. you know those beer-balls?