Recipe: The Night Hawk / Frisco’s Smothered Pork Chops

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Recipe: The Night Hawk / Frisco’s Smothered Pork Chops
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One of Harry Akin's signature dishes gets resurrected

It sounds like a canned training slogan you are forced to recite when starting a job at a chain restaurant that requires staff to rock at least three pieces of flair. For Harry Akin, the founder of the Night Hawk and the Frisco, it was a way of life that permeated his entire company.

His most important contribution extended beyond the world of restaurants and into civil rights. Akin helmed one of the first businesses to desegregate in Austin. In 1963, he spoke to the Austin Rotary Club and urged them to"develop a conscience over racial matters" as he led the way for local businesses to allow entry to anyone, regardless of color. LBJ eventually invited him to be part of a national panel on race relations. However, his progressive thinking came at a cost.

Akin had high expectations for his staff, but he also provided them with a path to success. The Night Hawk's infamous manager training program was grueling, but it provided careers to men and women of various races. He was known as a tough but fair boss who believed in human resources rather than relying on a Human Resources Department. He knew that his employees were his greatest asset and he treated them with kindness, respect, and compassion regardless of their gender or race.

I was fortunate to speak with some of the staff who were the last guard of the Frisco: Alexander, Gina Day, Darlene Prasla, Tyler Wallis, Liz Mabry, Tracy Olson, and Debra K. They had worked under R. Harry Akin, who ran the Frisco with the same compassion and precision as his uncle. Some were there for the final day. It was odd that during a discussion about a restaurant, we rarely talked about the food. Instead, I sat back and listened to years of stories, memories, and life.

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