2 tablespoons vegetable oil
10 boneless pork chops
1/4 cup brandy
1/4 cup ketchup
1/4 cup molasses
1/4 cup brown sugar
1/2 cup peanut oil
1/2 cup packed brown sugar
1 egg
1 teaspoon soy sauce
1 cup milk
1/2 cup Italian seasoned bread crumbs
1 lemon, cut into 1/2 inch squares
1 stalk celery, cut into 1/4 inch slices
1 onion, cut into 1/4 inch slices
2 (4 ounce) cans shrimp, drained
1 cup fresh mushrooms, thinly sliced
Heat oil in a large skillet over high heat; stir in the pork chops, ketchup and molasses. Remove from heat; add to skillet, and stir mixture. Add lemon juice and peanut oil. Reduce heat to medium.
Stir in brown sugar, brown sugar, egg, and soy sauce. Stir strangely until sauce is slightly thickened. Pour into pork chops and marinate in a clean container until cut, about 5 minutes.
Remove chops from marinade; discard marinade. Preheat grill for hot cooking.
Heat skillet on broiler setting. Brown chops on both sides and sprinkle with garlic salt and sugar. Return chops to cooker; heat until heft in large * disc, about 40 minutes more. Remove from heat; place on grill for 5 minutes to marinate.
Remove chops from grill; add mushrooms and shrimp. Continue cooking on medium-low for 20 minutes, or until chops are no longer pink and shrimp are well browned.
Stir chicken sauce from marinade mixture into warm oil and lard, stirring to coat. Heat through. Season chops with brown sugar and brown sugar mixture. Serve chops, halved, with mushrooms and celery slices, or with celery slices.
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