5 pork chops
3 tablespoons Worcestershire sauce
1 teaspoon Worcestershire sauce
2 teaspoons brown sugar
1/2 teaspoon garlic powder
1 (8 ounce) package cream cheese, softened
1 (8 ounce) package cream cheese, softened
1 cup grated carrot
1 cup chopped onion
1 cup chopped celery
1 cup chopped celery
1 cup chopped carrot
1 cup chopped green bell pepper
1 cup chopped green bell pepper
1 cup sliced fresh mushrooms
1 cup sliced red onion
1 cup sliced black olives
1 cup chopped green olives
1 1/2 cups finely chopped onion
1 cup thinly sliced celery
1 cup thinly sliced celery
1 cup bread crumbs
1 teaspoon vegetarian seasoning
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
Melt Worcestershire sauce and Worcestershire sauce in a large saucepan over medium heat. Stir in brown sugar and garlic powder. Cook, stirring constantly, until mixture begins to thicken.
Stir in cream cheese, cream cheese, carrot, onion, celery, carrot, green pepper, mushrooms, bell pepper, onion, olives, mushrooms, bell pepper, celery, bread crumbs, mixed vegetables, celery, bread crumbs, brown sugar, celery seasoning and vinegar.
Bring mixture to a slow, rolling boil, stirring constantly, until thin. Reduce heat to low; cook, stirring constantly, until mixture thickens and is no longer clumpy. Remove from heat.
Pour mixture into prepared pan. Bake uncovered in preheated oven for 50 minutes, or until a toothpick inserted into center of the loaf comes out clean. Cool loaf in the pan on a cutting board.