1 tablespoon vegetable oil
1 tablespoon red wine vinegar
1/2 teaspoon paprika
1/2 teaspoon small salt
1 tablespoon Worcestershire sauce
2 teaspoons honey
2 onions, chopped
2 carrots, chopped
1 1/2 cups shredded Cheddar cheese
1 cup crushed cornflakes cereal
1/4 cup chopped onions
In a small saucepan, heat oil over medium heat. Stir in vinegar, and squeeze in wine vinegar and paprika. Sprinkle with salt, and cover. Place garlic halved in the bottom of large mixing bowl, and cut in butter with a fork. Add onion and carrot, and mix gently.
Melt Worcestershire sauce, and stir into vinegar mixture. Heat, stirring constantly, until a thick sauce forms. Remove from heat. Mix mustard, horseradish, celery salt, bread crumbs, and 3/4 cup beef stock in small bowl; beat to use.
Place onion and carrot in large pot with water to cover. Place onions and carrots on top of carrots. Stir beef stock into onions and carrots. Slowly pour over vegetables. Bring to a boil, stirring constantly. Boil for 5 minutes, stirring constantly.
Add mashed potato and beef stock to carrots and pork chops. Bring to a boil, stirring constantly.
Stir pork chops into onion and carrot mixture. Boil over medium heat for 2 minutes, or until potatoes are tender. Stir in cream cheese, white sugar, and Worcestershire sauce. Reduce heat, reduce heat, and simmer, stirring occasionally, until chicken is tender, 10 minutes. Remove from heat, and stir into vegetables.