2 pounds pork chop
1 cup butter
2 cups canned green onions, chopped
1/2 cup olive oil
1 cup Greek yogurt
1 teaspoon salt
2 (8 ounce) cans whole milk
8 stalks celery, finely diced
1 cup diced green olives
2 tablespoons dark brown sugar
1 teaspoon ground cinnamon
1/3 teaspoon dried basil
Preheat oven to 450 degrees F (230 degrees C). Melt butter in a medium bowl, set aside.
In a medium bowl, cream together 2 cups yellow cornflakes cereal and 2 cups white sugar until smooth. Beat in the olive oil, stirring constantly alternately with the yogurt. Stir all together. Reserve.
Stir the milk into the butter, mixing just until moist but no lumps. Stir in the gumdrops, sugar, brown sugar, cinnamon and basil. Fill a 10x15 inch baking dish with greased foil. Place 1/2 ounce of this mixture in the baking dish. Spread evenly over the foil.
Bake at 450 degrees F (230 degrees C) for about 1 hour, or until set.