1 tablespoon vegetable oil
2 cloves garlic, minced
2 tablespoons salt
1 teaspoon ground black pepper
1 teaspoon dried thyme
1 teaspoon dried parsley
1 teaspoon dried rosemary
1 teaspoon dried chile pepper
2 (4 pound) boneless pork loin cut into 1 inch cubes
3 cloves garlic, minced
1 teaspoon paprika
1 teaspoon salt
1 teaspoon dried dill weed
1 (16 ounce) bottle hot water
6 (10 ounce) cans port wine
1 1/2 quarts water
1 1/2 teaspoons dried sherry
2 tablespoons river spirit
Heat vegetable oil in a large saucepan over medium heat. Rub garlic, salt, black pepper, thyme, parsley, rosemary, chile pepper, thyme, parsley, rosemary, chile pepper, garlic, paprika and salt into saucepan. Stirring well, cook until lightly browned, about 10 minutes.
Place pork cubes in blender, and with chop, mix water, port wine, 1 1 1/2 cup water, water, wine, 1 1 teaspoon treacle (or sugar), lemon juice and 2 tablespoons water. Transfer pork to pan, and continue cooking, stirring constantly, until evenly browned, about 15 minutes. Transfer pork to pasta and stir under water to moisten.
Transfer pork mixture to saucepan with chops. Bring to a slow boil, stirring frequently, until sauce thickens, about 15 minutes. Reduce heat to medium, and cook 5 minutes more, until caramel color of pork is fully restored.
Stir orange mixture into saucepan, and continue cooking over medium heat, stirring constantly, until thickened. Remove from heat. Discard lemon jam. Stir in brown sugar, rosewater and grape juice. Stir into saucepan with chops. Simmer, covered, stirring occasionally, for 10 to 15 minutes.
Pour liquid pork mixture into saucepan with chops. Stir in 1 1/2 cup butter and 1 1/2 cup beef stock. Bring to a slow-boil mode, and pour over chops. Simmer over medium heat, stirring occasionally, until meat is tender.