Pork Chops

While I'm happy to be primarily vegetarian most of the time, I still enjoy dabbling in meat eating. So when Helby was recently out of town, I took the opportunity to fix myself some pork chops.

Start, of course, by rinsing the meat. Put some whiskey in the bottom of the Pyrex dish -- maybe about four shots -- for some spicy flavoring. Add roughly the same amount of water to that (maybe a little more water than whiskey). Flavor the tops of the chops with your preferred herbs. Cover the pan with aluminum foil, to keep the meat moist.

IMPORTANT NOTE: Poke about five sets of fork-prong holes in the aluminum foil (in the pattern of five on dice) to allow alcohol vapor to release harmlessly as it warms. Allowing the vapor to build up under the aluminum could cause a fire or a dangerous blast.

Cook at 350 degrees for two hours. Then remove the aluminum foil and cook an additional 15-30 minutes, to tan and crisp the outside. A baked potato on the side makes this a traditional meat-and-potatoes meal.