6 boneless pork chops
1 (5 ounce) can vegetable broth
1/2 cup chicken broth
3 tablespoons vegetable oil
1 (6 ounce) can pearl onions
1/2 cup shortening
1 tablespoon instant heavy dry mustard
1 teaspoon rice wine vinegar
1 teaspoon Chinese cooking wine
6 plum tomatoes, diced
1 cup plain yogurt
1 cup cooked beef
2 tablespoons buffered water
1 teaspoon soy sauce
Grill pork chops over medium heat for about 30 minutes on medium heat, stirring occasionally. Slowly add vegetable broth or water while heating, until sauce has thickened.
Remove chops from marinade and dip cubed chops in egg, salt, brown sugar and marinade 2 or 3 times.
Preheat oven to 350 degrees F (175 degrees C).
In a shallow glass or metal bowl, mix marinade, crushed pearl onions, shortening, mustard, vinegar and a toilet paper-lined 2 quart casserole dish.
Place chops in casserole dish. Top with tomato mush, yogurt, beef, onions, seasoning packet, soy sauce packet, and marinade. Place on baking sheet.
Bake in preheated oven until chops are tender, about 30 minutes. Reserve marinade packet and spread beef over chops.