Cooking Louisiana  -  Sweet Chops
Pork chops make great quick meals. This is a pork chop recipe I derived from a few other pork preparation techniques. Basically, it has a nice medium-sweet taste, just right for pork in my book.

This will do about eight pork chops.

8 pork chops
2 tbs. cooking oil
Creole seasoning
Garlic powder
1 tbs. butter or margarine
1 onion sliced
1 apple halved, cored, and sliced thin
1 cup of your favorite cola
2 tbs. pancake syrup or honey

Wash and sprinkle creole seasoning and garlic powder on both sides. In a frying pan add the oil and heat on med-high fire. Brown each chop lightly on each side and set aside in the pan. While you're doing that get a large enough baking pan and coat it with cooking spray or line the pan with foil.

Slice the onion, add the butter and lightly brown on each side. When the onions are done sprinkle a little Creole Seasoning on them and place them on top of the chops.

Deglaze the frying pan with the 1/2 the cola. Lower the fire and add the remaining cola, sliced apples and syrup and cook until the apples are soft.

Pour the entire mixture over the chops.

Cover and place the pan in the oven on 350F for about 40 minutes depending upon the thickness of the cops. Thicker chops take longer to cook.

Take the pan out and uncover it. Spoon the liquids over the chops and cover again. Let this sit for about 30 minutes before serving.