Cola used to prepare pork chops with glaze


September 12, 2001|By Ellen Hawks | Ellen Hawks,SUN STAFF

Mildred Kriwko of Lake Zurich, Ill., wrote that she has had no success in finding a recipe for pork chops using brown sugar and Coca-Cola.

Her response came from Nedra Shelly of Silver Spring, who noted: "This recipe comes from the Aunt Bee's Mayberry Cookbook. I have made it many times. It's easy and it's always a big hit. I also like to include onion rings. You can also make this in a crockpot."

Recipe requests

Albert W. Norman of Gore Springs, Miss., is seeking a cornmeal-dumpling recipe. "My mother fixed them and cooked them in wild greens, which were large green leaves that grew wild and were real flat to the ground. We picked them and they were very tasty. She made the dumplings about the size of a hush puppy."

Carolyn Poist of Baltimore wants a recipe she's lost - one for chicken with spinach and a cooked dressing with orange juice.

If you are looking for a recipe or can answer a request for a hard-to-find recipe, write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, MD 21278. If you send more than one recipe, please put each on a separate sheet of paper with your name, address and daytime phone number. Important: Please list the ingredients in order of use, and note the number of servings each recipe makes. Please type or print contributions. Letters may be edited for clarity.

Coca-Cola Pork Chops

Serves 8

8 pork chops

salt and pepper, to taste

1 cup ketchup

1 cup Coca-Cola or other cola- flavored soda

1/4 cup brown sugar, or to taste

Preheat oven to 350 degrees. Place the pork chops in a baking pan. Season with salt and pepper to taste. Mix the ketchup and the cola, and pour over the pork chops. Sprinkle with brown sugar. Bake uncovered for 1 hour or until pork chops are tender.

Tester Laura Reiley's comments: "I would suggest using thick center-cut pork chops with a bit of fat on them so they won't dry out in the cooking process. The mixture gives the chops a sweet brown glaze that would be hard to pinpoint as colalike in origin. Halfway through the cooking process, you may want to flip the chops so that both sides get glazed, and use a wide baking pan so that the chops aren't crowded and the glaze permeates all sides."

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