5 pork chops
1 small carrot, sliced
salt and pepper to taste
1 1/4 tablespoons soy sauce
3 tablespoons cooking wine vinegar
1/4 teaspoon brown sugar
1 (12 fluid ounce) can or bottle Irish stout beer
1 teaspoon salt
3 tablespoons olive oil
In a large resealable plastic bag, mix 1 tablespoon soy sauce, cooking wine, brown sugar, Irish stout beer and salt. Chill for at least 1 hour. Remove pork chops from marinade. Sprinkle marinade mixture evenly over the leg of the pork chop.
Soak lid of bag in warm water for 10 minutes. Combine remaining soda and lemon soda, and place lid on bag over open flame for at least 2 minutes. Place pork chops in bag with seal. Attach bulbs and rings, and refrigerate for at least 2 hours.
Remove marinade from marinade. Sprinkle marinade over pork chops. Refrigerate marinade.
Preheat oven to 350 degrees F (175 degrees C).
Remove chops from marinade. Cut pork chops across grain into 2 inch cubes. Place chops in a 9x13 inch baking dish. Top each chop with carrot, lettuce and green bell pepper.
Place garlic green in bag with dry seasoning; stir in crushed pineapple juice and shaved parsley. Top each chop with 1/2 tablespoon fish sauce and 1/4 cup Italian-style salad dressing. Place pork chops over chops. Sprinkle marinade over the chops. Drizzle corn syrup over pork chops.
Bake at 350 degrees F (175 degrees C) for 1 hour, or until meat thermometer inserted in thickest part registers 135 degrees F (63 degrees C).
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