1 pound braised pork chops
1 cup rice wine
15 hard-cooked eggs
3 small tomato plants
1 green bell pepper, thinly sliced
1 large egg, lightly beaten
1 cup butter, softened
1 tablespoon cardamom
1 teaspoon dried marjoram, crushed
Place pork chops in a large stockpot or Dutch oven. Cover, and place over high heat. When the chops are completely cooked, turn the heat down to medium. Add rice wine, and allow to boil. Allow to cool, stirring occasionally, until slightly thickened, about 25 minutes.
Meanwhile, whisk the eggs and tomato plants into the pot along with plenty of water. Turn the heat to high to ensure that the pot holds at least 1 1/2 inches of water in it. Reduce the heat to medium. Cook, stirring occasionally, until the chops are cooked and the water begins to reduce.
While the rice wine is boiling, add the chicken stock and deglaze well. Bring all to a simmer, stirring constantly with a wooden spoon. When the chicken stock is reduced to just liquid, mix with parsley and 1 to 2 garlic cloves. Pour over the hot vegetables layered inside the marinade. Simmer such vegetables for 10 minutes, or just until tender.
Pour over the rice all and pour sauce all over the vegetables in the pan. Serve before the stuffed pork and rice mixture is completely cooked.
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