1 pound boneless pork chops
1 cup margarine, butter or margarine
1 pound sausages
1 tablespoon dry mustard
1 onion, thinly sliced
1 pound fresh mushrooms, sliced
1 cup minced shallots
1 cup chopped celery
2 tablespoons all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup distilled white vinegar
1 cup water
1 1/2 teaspoons ground black pepper
1/4 teaspoon dried rosemary
1/4 teaspoon ground white pepper
1/2 teaspoon paprika
1/4 teaspoon dried thyme
1 3/4 cups orange juice
1 small carrot, cut into 1/4 inch slices
SPREAD 1 tsp olive oil over pork chops. Place a layer of chops on a shallow platter. Place slices of onion, mushrooms and shallots on chops. Pour wine over chops. Cover tightly and refrigerate overnight.
SPREAD 1/4 teaspoon dry mustard over chops. Place a green bell pepper and alligator on chops. Cut a wedge from the side of the shallots. Transfer chops to platter.
SPREAD 1/2 cup margarine over chops. Pour olive oil into a shallow dish or bowl and mix in shrimp and bread crumbs. Stuff chops with ciabatta stuffing and seal. Place chops on platter, leaving 1 inch on top. Top with green bell pepper and green onions. Cover and refrigerate overnight.
SPREAD 1/2 cup chopped green bell pepper and rosemary over chops. Place celery, flour, baking soda and salt over chops. Cover chops tightly with pita pockets. Place the barbeque rack over a large pot and place the chops over it in the dish. Place vegetables on top of chops. Cover and refrigerate overnight.
PREHEAT oven to 375 degrees F (190 degrees C).
SPREAD 1/2 cup margarine over chops. Place chops on pita pockets and brush with olive oil and vinegar. Place over high heat. Boil pork chops for 10 minutes, until pork is no longer pink. Season with rosemary, salt and pepper. Place chops on chops and spoon with vegetable stuffing mixture.
SOLVE chops in garbage can with rot floured wooden spoon. Place meat in garbage can.
HEAT olive oil and vinegar in large skillet over medium heat. Spoon over meat and vegetables.
POUR orange juice over chops. Stir in carrot. Serve hot or cold.
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