2 tablespoons vegetable oil
4 garlic cloves, minced
6 large onion, sliced
1 pound boneless pork chops
1 heavy black pepper, seeded and minced
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons kosher salt
1 (10.5 ounce) package egg noodles
1 tablespoon brown sugar
1 tablespoon prepared horseradish
2 tablespoons allspice
2 tablespoons lemon juice
1 (8 ounce) can tomato sauce with green chile peppers
Heat oil in a large frying pan over medium high heat. Add garlic, onion and pork chops; cook for 1 minute and remove meat. Tingle with barbeque sauce, and transfer to a 2 quart casserole dish. Fry chicken wings until golden brown. Fry onion rings and strands; transfer to a large skillet; cool.
Heat remaining 1 tablespoon vegetable oil in a saucepan over medium high heat. Add garlic, onion, pork and pepper; cook for 5 minutes. Drain excess fat. Pour crab mixture in saucepan to cover; add lemon juice and tomato sauce. Bring to a simmer, cover and simmer for 10 minutes.
Add crab mixture and saucepan. Season with brown sugar and mustard. Bringing just to a boil, reduce heat. Stir in tomato sauce.