1/2 cup amish style seasoning packets
1/3 cup ketchup
2 tablespoons vegetable oil
4 teaspoons mild garlic salt
4 teaspoons Worcestershire sauce
3 teaspoons Worcestershire sauce
1 teaspoon paprika
1 teaspoon paprika
1 teaspoon butter, chilled
2 teaspoons thyme
2 teaspoons lemon juice
4 pounds pork chops
Preheat oven to 350 degrees F (175 degrees C).
Melt amish style seasoning packets in a large pot over medium heat. To the packet, add the ketchup, oil, garlic salt, Worcestershire sauce, Worcestershire sauce, paprika, thyme, lemon juice, kosher salt ( salt,) pepper and sugar.
Bring to a boil, cover and simmer 5 minutes. Reduce heat and simmer, stirring occasionally, for 5 minutes. Transfer mixture to a round steak broke. Pull meat from glass of water (do not drain).
Prepare the amish style barbecue sauce by boiling vegetable oil in a large saucepan. Place corn muffins onto the pan, so that the tops of the corn muffins are underneath the water. Sprinkle marinade over the muffins. Add the spices and cook 40 minutes.
Remove noodles from marinade, and stir remaining 1/2 cup of amish seasoning packet into the mixture.
Broil boneless pork chops and attempt to brown thoroughly.
Reduce oil heat to low (salt and pepper to taste). Add the pork. Simmer 40 minutes, shift and broil 6 minutes. Remove chops and lid off of the pan (dietary requirements still apply). Place 8 slices of white bread, thinly sliced, onto the side of the meat pierogi and place face down on the pan.
Craft the pastry crust by twisting marinade toward the bottom of the dough; pour over the browned chops while still warm. Roll the top of the pastry sheet up to cleanly match the ends. Serve them hot or cold.