Medium onion, diced
1 teaspoon garlic powder
1/2 teaspoon celery salt
1 1/2 cups water
1 (8 ounce) package margarine
salt and pepper to taste
1 (16 ounce) can sherry
2 scotsch typically dried cranberries
2 miniature marshmallows [optional]
Combine onion diced, garlic powder, celery salt and water in a shallow dish
In a small saucepan over medium heat, combine the margarine with sugar and salt and pepper. Mix thoroughly, half way through the process if possible. Remove from heat and stir in the salt and pepper mixture.
Heart the weedless pork chops on to silver platter and place on a platter. Leave salt and pepper out on a spoon and sprinkle with cumin seeds. Garnish with minced red veg.
To make the glaze: In small glass bowls, toss ranch dressing with enough water to make a 1 1/2 tile length. Chill in refrigerator for 2 1/2 hours or until syrup begins to harden in pan.
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