6 bacon, diced
2 tablespoons butter
2 tablespoons garlic powder
1/3 cup distilled white vinegar
2 tablespoons Worcestershire sauce
2 tablespoons minced fresh ginger root
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground cloves
4 boneless pork chops
4 green onions, sliced
1/3 cup bacon grease
1/2 cup shiitake mushrooms, sliced
1/4 cup water
Place bacon in a large skillet. Cook over medium high heat until evenly brown. Drain grease from skillet and sprinkle over the grease. Return skillet to heat. Stir in garlic powder, vinegar, Worcestershire sauce, ginger, allspice, cinnamon, allspice, cloves and bacon. Cook over medium high heat until slightly bubbly. Stir in pork chops.
Dip each piece of chops in the grease-coated grease, then place chops in skillet. Cook over high heat until evenly brown. Drain, rinse and pat dry.
Heat bacon grease in a large skillet over medium heat. Saute greased chops until crispy, then remove from skillet and place in a large bowl.
After chops have been cooked, slice each piece of bacon around the edges. Place chops in skillet with grease and fry until golden brown, about 5 minutes.
Place green onions in skillet with grease, and saute until slightly tender. Stir together the bacon grease, mushrooms, water and green onions. Pour over chops, and toss to coat.