Agriculture + Lifestyle

Fresh Fixins with Chef Jamie Keating: Coca-Cola Glazed Braised Pork Medallions

Posted on September 25, 2020 12:00 AM

Created by Chef Jamie Keating with Epic Restaurant in Columbus, Georgia

"Although we don’t know what tailgating season may look like, I like how we take something rustic and give it a bump of elegance. Take what we produce in this recipe and create your own magic with it.”

Coca-Cola Glazed Braised Pork Medallions 

Serves four

Braised Pork


  • 1 lb pork butt, large diced
  • 4 tablespoons vegetable oil, divided use
  • 1/2 yellow onion, diced
  • 1 carrot, peeled and diced
  • 2 stalks celery, diced
  • 1 qt ham stock
  • 1 bay leaf
  • salt and pepper to taste
  • Cajun seasoning to taste
  • Pork Glaze (recipe below)


  1. Saute carrot, celery and onions in 2 tablespoons oil and caramelize. 
  2. Add stock and season. 
  3. Saute pork butt pieces in 2 tablespoons of oil and brown. 
  4. Add to stock mixture and evenly cover with broth. 
  5. Cover and bake in 350-degree oven for 1 1/2 hours or until tender. 
  6. Toss the pork in the Pork Glaze to taste. 


Pork Glaze


  • 12 ounces Coca-Cola
  • 1/2 cup honey
  • 3 tablespoons chili powder
  • 1 tsp cumin
  • 1 tbsp salt
  • 1 tsp black pepper
  • 1/4 cup Dijon mustard
  • 1 cup barbecue sauce
  • pinch of fennel seed
  • 1 tsp roasted garlic, smashed
  • 2 teaspoons shallots, chopped


  1. Mix all ingredients and bring to a boil.


Brussels Slaw


  • 1 pound Brussels sprouts, sliced thin
  • 2 tablespoons flat leaf parsley, chopped
  • 1 cup carrot, peeled and shredded
  • 2 tablespoons granulated sugar in the raw
  • ¼ cup cider vinegar
  • ½ teaspoon celery seed
  • ½ teaspoon dry mustard powder
  • Kosher salt
  • ½ teaspoon Calabrese peppers, chopped


  1. In a large, non-reactive bowl, combine the Brussels, parsley and carrot. 
  2. Cover this mixture and set aside. In a sauce pan, add spices, sugar and vinegar.
  3. Bring to a boil. Cool and cover with ice water bath. 
  4. Once chilled, toss Brussels with vinegar mixture. 
  5. Adjust seasonings if needed. 
  6. Wrap and refrigerate, allowing slaw to sit for 1 hour before serving. Recommend stirring occasionally.



  • 1 cup beans such as limas, pole beans or edamame
  • Olive oil, to taste
  • Kosher salt, to taste
  • Pinch of fresh herbs such as thyme or oregano


  1. In a bowl, combine all ingredients.


To Finish:

  1. In a mason jar, layer 1/2 cup of barbecue pork, a little more glaze, 1/4 cup beans and top with slaw.