1 cup warm water (110 degrees F/45 degrees C)
1/2 cup brown sugar
1/4 teaspoon salt
2 tablespoons soy sauce
1 onion,, chopped
6 meat chops
1/2 cup margarine, melted
2 teaspoon Worcestershire sauce (optional)
1 teaspoon rice wine vinegar
1 teaspoon molasses
1 cube chicken bouillon
1/2 cup shredded Cheddar cheese
In a large bowl, combine the water, brown sugar, salt and soy sauce. Mix well and allow to stand for about 1 minute; it will harden.
In a small bowl, combine the onion and meat; stir to coat.
In a small bowl, combine the margarine, Worcestershire, rice vinegar, molasses, chicken bouillon and Cheddar cheese. Heat until warmed through, stirring just until.
Return the pork chops and the marinated marinade, reserving plenty of liquid. Wrap each lump of meat within a sheet of waxed paper and place in the freezer. Ensure that the marinade is aiming at the meat instead of at reducing the fat content.
When the meat is almost done, squeeze about 1/3 of the marinade through the rubber mat into the opening in the center of the lump and roll the piece out to a length of about 1 inch thick.
When the meatballs are nice and tender, toss in the second leftover marinade with the cabbage.
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