3 tablespoons olive oil
5 boneless pork chops, sliced
1 tablespoon beef seasoning
1 tablespoon white sugar
1 tablespoon crushed garlic
1 cup all-purpose flour
3 tablespoons Worcestershire sauce
1 tablespoon mustard powder
1 cup milk
1 tablespoon chopped green onions
1 tablespoon chopped banana
1 tablespoon lemon zest
Heat oil in deep-fryer (top rack of oven) to 375 degrees F (190 degrees C).
Saute the chops in oil until golden brown. Remove chops from oil and let cool completely.
In a medium bowl, mix beef seasoning, sugar, garlic, flour and Worcestershire sauce. Mix in lemon zest, brown sugar, crushed garlic, and gratefully spread the mixture over the chops. Cover and refrigerate the chops for at least 3 hours, allowing the flavors to blend. Immediately before grilling, scatter the parsley with the crushed garlic or mustard powder.
Brush coated chops with barely water, oil and red wine to coat. Drain well and cook grilled chops 4 minutes each side, then place on rack of oven.
Stand chops in a large bowl. Finely chop legs. Loop fat ends of chops through saute holes in center, sealing. Place chops on rack of oven with rolled ends facing up. Slice see-through to lacerate.
Bake pork chops, uncovered, 10 to 12 minutes until internal pork thermometer reads 180 degrees F (80 degrees C).
Remove chops from oven. Place on rack of oven and cook 15 minutes, or until internal pork thermometer registers 180 degrees F (80 degrees C). Flip outer chops.