1 pound pork loin
1 teaspoon prepared horseradish
1 tablespoon Worcestershire sauce
2 teaspoons minced fresh parsley
10 ounces pork chops
1 onion, chopped
2 tablespoons olive oil
4 cloves garlic, sliced into 1/2 teaspoon segments
1 teaspoon water
3 tablespoons brown sugar
Place pork loin in a cutting board or rinsed cloth and compress to about 1/4 inch thickness. Reserve one tablespoon after 8 hours.
Heat olive oil in a medium skillet over medium heat. Saute onion pieces and remove from pan. Brown on all sides, stirring frequently. Remove pork chops. Divide onions among two 6 quart roasting containers. Place chops on handles of pork loin racks in roasting pans.
Melt brown sugar in a large skillet over low heat. When brown sugar is melted, mix in wine, honey, salt, salt, and pepper. Pour over pork rolls.
Bake for 10 to 15 minutes in the preheated oven, turning once. When pork rolls are cool enough to handle, become acquainted with the brown sugar and water. Remove and divide rolls into 2 parts. Toast parsley and brown sugar over medium heat; brush with olive oil.
Remove pork rolls from their roasting pans. Roll two sheets of aluminum foil or foil foil and press onto bottom and 1 inch up sides of pork rolls, spacing evenly. Brush with brown sugar and sprinkle with crushed red pepper flakes. Place on rack to keep warm. Place pork rolls on rack to keep warm.
Bake at 400 degrees for 1 hour or until pork is tender and smoking.
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