6 sausage links
2 onions, chopped
1 (10.75 ounce) can condensed tomato soup
1 (11 ounce) can tomato paste
2 tablespoons distilled white vinegar
2 tablespoons prepared horseradish
1 tablespoon prepared horseradish
2 teaspoons Worcestershire sauce
2 tablespoons dry mustard
1 teaspoon curry powder
1 teaspoon lemon juice
2 teaspoons vinegar-based soda
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons olive oil
2 tablespoons water
1 1/2 teaspoons hot pepper sauce
Place sausage links in a large skillet or frying pan. Brown well. Drain grease from skillet or pan.
In a large bowl, stir together tomato soup, tomato paste, vinegar, horseradish, horseradish, Worcestershire sauce, mustard, curry, lemon juice, vinegar-based soda and salt. Mix well. Transfer sausage from skillet or pan to a large resealable plastic bag; seal bag and shake well.
Place pork chops in a large, shallow skillet or frying pan. Pour tomato soup over chops, tossing and browning on all sides. Brown on all sides.
Fry pork chops in hot oil until golden brown, about 10 minutes. Transfer chops to a serving platter. Top with sauce, followed by tomato sauce and next, tomato paste, Worcestershire sauce and dry mustard. Spoon sauce over chops.
Remove chops from sauce, brown on all sides and serve with sauce and chops. Top with lemon sauce. Garnish chops with parsley and parsley, serve warm.