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Simple, versatile, sticky and sweet weeknight pork chops
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My goal was simple — a weeknight-friendly pork dish that was all about sticky-sweet-savory deliciousness. Neither take-out nor heavy lifting would be allowed, and versatility was a must. The solution called for something that could marinate all day — or even all night and all day. That way I could prep it the night before, pop it in the refrigerator to get yummy, and ignore it until dinner the following night. This required a bit of a balancing act. The marinade would need to be tangy and slightly acidic, but not so acidic that it toughened the pork during what could amount to a 24-hour bath. It also needed to be easy. I was willing to do nothing more than dump all of the marinade ingredients in a bowl, stir, then dump in the meat. Relying on mostly Asian-inspired ingredients made that easy. Most pack big flavor and can be combined with ease. I also wanted a sauce for serving with the finished pork, but I didn't want to break out more ingredients to make that happen. That turned out to be an easy fix. All I needed to do was boil down the marinade on the stovetop while the pork cooked. Instant and easy sticky sauce with no extra effort or expense. Finally, the versatility. My favorite recipes are those that aren't fussy about which cut of meat I use. Because sometimes I have pork chops, sometimes I have tenderloin. Sometimes I even just have chicken. Any of the above will work nicely in this recipe. If you use chicken, opt for boneless, skinless chicken thighs; they hold up to basic roasting better without drying out. Sticky marinated pork chops Start to finish: 30 minutes (plus marinating) Servings: 6 1/2 cup red wine 1/2 cup low-sodium soy sauce 1/4 cup mirin 1/4 cup packed brown sugar 2 tablespoons rice vinegar 1 tablespoon vegetable or canola oil 1 teaspoon hot sauce 1/2 teaspoon liquid smoke 1 teaspoon dry ground ginger 1 teaspoon garlic powder 6 boneless pork chops Cooked rice, to serve (optional) In a large bowl, whisk together the wine, soy sauce, mirin, brown sugar, vinegar, oil, hot sauce, liquid smoke, ginger and garlic powder. Add the pork chops, turning them with a fork to ensure all of the meat is coated. Cover the bowl and refrigerate at least several hours, or up to 24 hours. When ready to cook, heat the oven to 400 F. Line a rimmed baking sheet with foil, then set a wire rack over it. Coat the rack with cooking spray. Arrange the pork chops on the rack. Reserve the marinade. Roast for 15 to 20 minutes, or until starting to brown and the chops reach 145 F at the center. Meanwhile, pour the reserved marinade into a small saucepan and bring to a boil over medium-high. Cook for 15 minutes, or until slightly reduced and thickened. Set aside. Once the pork has cooked, transfer it to a serving plate. Drizzle the hot marinade over it. Serve immediately, over rice if desired. Nutrition information per serving: 300 calories; 80 calories from fat (27 percent of total calories); 9 g fat (2.5 g saturated; 0 g trans fats); 80 mg cholesterol; 15 g carbohydrate; 0 g fiber; 13 g sugar; 32 g protein; 890 mg sodium. 
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Pumpkin Sheet Cake
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Today is Saturday, May 18, the 138th day of 2013. There are 227 days left in the year.
1863 -- 150 years ago: A large variety of children's wagons and gigs have arrived in thecity and are being sold at war prices.
1888 -- 125 years ago: All Rock Island retail houses, with the exception of a clothingstore and a jewelry store, have agreed to early closing hours during the summer months.The store will be closed at 8 p.m.
1913 -- 100 years ago: Baseball enthusiasts in Rock Island are attempting to raise$20,000 to keep the Island City Park open, despite the fact that the city has no franchise inorganized baseball this year.
1938 -- 75 years ago: The organization of a third rural young people's unit will beundertaken tomorrow night at the Milan Presbyterian Church, with Mrs. Mildred K.Wellman, home advisor, and Robert Smith, county farm adviser in charge.
1963 -- 50 years ago: Deere & Co. will begin a "big switch" on its telephone systemMonday morning. The extension numbers of all 1,600 telephones on the firm's EastMoline and Moline exchanges will be changed Monday morning.
1988 -- 25 years ago: East Moline's June Jamboree VI -- Nostalgia Days, will seemlike a '60s revival with the appearance of stars like Bobby Vee, Freddie Cannon, PeterNoone, Turtles, The Grass Roots and Lou Christie. This year's festival has beenexpanded to five days, June 22-26, at the Northeast Park complex.
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