1 tablespoon olive oil
3 cloves garlic, crushed
1 tablespoon vegetable oil
1 pound boneless pork chops
2 tablespoons cornstarch
1 teaspoon crushed red pepper
2 tablespoons vinegar
1/2 teaspoon salt
1 bunch fresh parsley
1/4 teaspoon dried malt
2 teaspoons lemon juice
Heat oil in a large skillet over medium heat. Add garlic, oil and pepper; boil over high heat for 3 minutes. Stir in vinegar, salt and parsley. Stirring, slowly pour over pork. Reduce heat to low and allow to cook 5 minutes. Take out pork; quickly crumble beet pulp, put into pretzel bag and seal bag with tamper to prevent leaking. Place over high heat until heated through. When pork is cool, cut into 2 to 3 inch pieces. Serve with rice or mixed vegetables.
Remove pork chops from pan. Brush with cornstarch. Stir with hot oil. Season with garlic and vegetable oil mixture, whisking well. Serve hot.
Cut pork into 1 inch cubes. Transfer to plastic bag and tie closed. Place pork cubes in plastic bag and tie with wire tie. Cover and refrigerate for 1 hour to allow the meat to marinate.
Preheat oven to 350 degrees F (175 degrees C).
Place pork on tater tots.
Arrange pork in a diamond shape and pat dry. Place pork in a 2 quart shallow roasting dish. In a small bowl, mix together the vinegar, lemon juice and parsley. Mix into roasting dish.
Bake uncovered pork 5 hours, turning once, until pink and juices run clear. As per package directions, cook 5 hours on each side, but you may wish to add an additional hour of cooking for a stronger pork flavor.)