COCA COLA PORK CHOPS

Here in the South, the most popular meals is ANYTHING that is barbecued.  Ribs, beef, chicken and pork chops.  There are several good brands of BBQ sauce, and we even make our own sometimes.  But for pork chops, nothing beats a mixture of brown sugar, ketchup and Coke!  I sent this recipe to Randy, a friend of ours.  He went NUTS for it!  And whenever he talks about making it, he says “I made pop chops today”. Because they’re made with Coke.  So now we call them Pop Chops, too.  This is a MUST HAVE recipe.  It’s so easy and so delicious!!!

8 pork chops (boneless)

Salt & Pepper

1 c. ketchup

1 c. Coke or Pepsi

Brown Sugar

Place pork chops in baking dish; season with salt & pepper to taste. Mix ketchup and Coke; pour over the pork chops. Sprinkle 2 T. brown sugar over each chop. Bake (uncovered) at 350-degrees for 1 hour.

I always serve them with small new red potatoes, boiled and then buttered.

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The saddest news came yesterday to all of us who loved Robin Williams.  His death, at the age of sixty-three, and the news coverage which stated "He could make everyone happy except himself."  Rest in Peace.

IN MEMORY OF ROBIN WILLIAMS

Like most people, I was a fan of Robin Williams since he first broke through as Mork from Ork.   Hearing of his passing, I am heartbroken.   Loving him grew with me over the years.  Mrs. Doubtfire, A Night at the Museum, and Good Morning, Vietnam especially stand out.  But my favorite of all his work was the fabulous role as Mr. John Keating in Dead Poets Society.

In 2006, Robn showed a different side of himself when he appeared on Martha Stewart’s show.  He could cook!  He was still funny, but he made some wonderful looking Tacos.  And today I honor him with the recipe from that show. 

I wish everyone who had been touched by his life could have been there for him and brought a smile to him as he had to so many of us. 

He left a massive legacy of work behind which will help us to remember the legend he was and will forever be.  Let’s never forget his words … Carpe Diem … Seize the Day.

Robin Williams Quotes from Dead Poets Society:

“O Captain, my Captain. Who knows where that comes from? Anybody? Not a clue? It’s from a poem by Walt Whitman about Mr. Abraham Lincoln. Now in this class you can either call me Mr. Keating, or if you’re slightly more daring, ‘O Captain my Captain.”

 "Why do I stand up here? Anybody? I stand upon my desk to remind myself that we must constantly look at things in a different way."

 "We don't read and write poetry because it's cute. We read and write poetry because we are members of the human race, and the human race is filled with passion. Medicine, law, business, engineering, these are noble pursuits and necessary to sustain life. But poetry, beauty, romance, love, these are what we stay alive for."

"No matter what anybody tells you, words and ideas can change the world."

“Carpe. Hear it? Carpe. Carpe diem. Seize the day boys.   Make your lives extraordinary.”

“That the powerful play goes on and you may contribute a verse...”

Chile-Rubbed Skirt Steak Tacos

2 cloves garlic

1 tablespoon plus 1/2 teaspoon coarse salt

2 tablespoons mild chile powder

2 tablespoons light-brown sugar

2 teaspoons smoked or sweet paprika

1 teaspoon ground cumin

1 teaspoon freshly ground black pepper

1/2 teaspoon instant espresso powder or very finely ground coffee beans

1-1/2 pounds skirt steak

Eight 6-inch corn or flour tortillas

Tomatillo-Avocado Salsa

Fresh cilantro sprigs, for serving

Grated jack cheese, for serving

Sour cream, for serving

Shredded iceberg lettuce, for serving

Lime wedges, for serving

Step 1  On a work surface, crush garlic cloves using the flat side of a large knife; sprinkle with 1/2 teaspoon salt. Place the flat side of the knife blade on top of the garlic and salt; press firmly, pulling knife toward you. Repeat until a paste forms; transfer to a small bowl. Add chile powder, brown sugar, paprika, cumin, pepper, espresso, and remaining tablespoon salt; stir to combine.

 

Step 2  Rub mixture all over skirt steak, and place in a large freezer         bag to marinate for 30 minutes.

 

 Step 3  Preheat oven to 350 degrees. Wrap tortillas in parchment-paper-lined aluminum foil; while grilling steak, bake tortillas until warmed through, 10 to 15 minutes.

 

Step 4  Preheat grill pan over high heat, or use an outdoor grill. Place steak on grill, and cook for 3 minutes per side for medium-rare. Let rest for 5 minutes before slicing. Serve thinly sliced steak in warmed tortillas; top with salsa, cilantro, cheese, sour cream, lettuce, and lime wedges, if desired.  Serves 8.