Monday, April 6, 2015

Teenagers & Foosball



My husband is still a kid at heart.  He loves to play pranks, and he loves to blow stuff up.  Before we moved to West Texas, we lived a little bit out in the country on a half acre. We frequently had company consisting of our friends and their kids.  Everyone loved coming over since we had a foosball table, an air hockey table, a poker table, a pool, and lots of space to run around.  My husband and the kids would put fireworks inside hollowed out pumpkins and blow them up.  They would test out what things would explode in the fire pit, like plastic Dr. Pepper bottles and eggs.  There were many times that we would have to run and lock the gate to our property and go hide in the house in the dark because someone called the police (and we probably deserved it). But it was all in good fun, and nobody ever got hurt.

We don't have the air hockey table anymore, but we still have the foosball table.  And we love to play it.  We hadn't played in almost two years until recently since I suffered for a while with tennis elbow.  But our daughter's boyfriend came over the other day to go out to eat with us, and we decided we'd spend the evening after that playing foosball with the two of them.  Us "old" folks beat the teenagers 10 to 8.  While that's not a huge margin, it proves that we've still got skills.

Yesterday was Easter Sunday, and her boyfriend came over to eat dinner.  We made these amazing Spicy Honey Garlic Pork Chops (which is what this post is really about).  They were fantastic!  And you can bet that we squeezed in a couple of rounds of foosball while dinner was cooking.  A lot of times teenagers are impossible, but sometimes they can be a lot of fun.  And everyone loved the pork chops.  Enjoy!

SPICY HONEY GARLIC PORK CHOPS
Four 1 1/2 inch thick center cut pork chops (bone in)
1 C ketchup
12 ounces honey
1/4 C soy sauce
6 cloves garlic, minced
Cayenne pepper, to taste
Salt & pepper, to taste

Whisk together the ketchup, honey, soy sauce, garlic, and cayenne pepper to taste.  Pour half of the mixture into a large zipper bag.  Reserve the other half for basting.  Add the pork chops to the bag and seal it up.  Refrigerate it for at least two hours and up to overnight.

When you are ready to cook the chops, preheat a grill to medium high heat.  Grill the chops over direct heat, basting with your reserved marinade frequently, for about 8 minutes per side or until the internal temperature is 160 degrees. Cover the meat and let it rest 10 minutes before serving.

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