3 1/2 pounds chops smoked pork
1 clove garlic, minced
1 tablespoon olive oil
3 teaspoons minced fresh ginger root onion
2 teaspoons chopped fresh garlic
3 1/2 teaspoon salt
0.75 cups corn flour
1 cup water
1/2 teaspoon salt
1 teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried basil
1 tablespoon dried sage
1 1/2 teaspoons crushed red pepper
1 tablespoon dried oregano
1 tablespoon dry white wine
15 shelled red pepper flakes
3/4 cup olive oil
3 tablespoons beer
Preheat broil for medium to high heat.
Slice chops and add to skillet or grill pan juices. In a small saucepan, simmer garlic until golden. Stir basting occasionally with olive oil, measure 1/2 cup, pour over chops. Cover, and refrigerate overnight.
Lightly oil bamboo raft or griddle; add vegetable mixture. Gently pour in water and salt and pepper. Turn, and repeat, substituting bread, tomato, and onion pairs with marinade at this stage. Bring to a low boil; boil and stir 10 minutes.
Stir vine wort, garlic salt, corn flour, 1 cup water, tomatoes with garlic, onion, garlic, vinegar, tomato paste, and white wine into vegetables mixture. Let simmer 10 minutes, or until vegetables are tender.
Let veggies simmer for 2 to 3 minutes, while stirring occasionally.
Place chops on grill or broiler pan and broil side down. Brown chops well on both sides and press onto griddle. Brush the outside of chops with beer or olive oil during broiling. Serve over bones or veggies. Cool slightly on casserole dish.