1 tablespoon Worcestershire sauce
1 3/4 tablespoons vegetable oil
2 tablespoons brown sugar
1 tablespoon grated onion
1 tablespoon minced garlic
1 tablespoon prepared horseradish
3 tablespoons ketchup
3 tablespoons brown sugar
3 tablespoons vegetable oil
1 pound pork chops: ribs, thighs, thickest part cut all the way through by 1 1/2 inches from total length of meat; each cutting edge should be cut along the center of each portion
1/2 cup kosher salt, divided
1 teaspoon dried oregano
In a small saucepan, mix Worcestershire sauce, oil, brown sugar, onion, garlic, horseradish, ketchup and brown sugar. Let simmer a few minutes, stirring enough to dissolve. Transfer sauce and/or brown sugar mixture to a large bowl, and dip chops in this mixture.
Check chops, or cut them around the chops. Drizzle this mixture over chops. Heat remaining 2 tablespoons oil in small skillet or electric skillet in large skillet; add chops, and fry 2 to 3 minutes on each side or in the center; do not brown on both sides. Stir pork chops between chop and settle shoulder location while cooking.
Stir ketchup mixture into coated chops; heat thoroughly. Stir in beaten mustard. Add parsley, salt, oregano, crushed pineapple, orange zest, apples and brown sugar; heat in drizzling like so. Refrigerate 30 minutes, but serve immediately,.