1/2 onion, diced
1/2 tablespoon Worcestershire sauce
1 tablespoon dried parsley
1 teaspoon ground black pepper
1 teaspoon garlic powder
salt and pepper to taste
1 tablespoon chopped fresh parsley
1/2 teaspoon salt and pepper to taste
ground white pepper to taste
1 (1.8 fluid ounce) jigger dry mustard
1/4 cup ketchup
1 bell pepper, chopped
Stir onion and Worcestershire sauce into a large saucepan.
Bring a large pot of water to boil. Add pork chops and cook for about 5 minutes, browning on all sides. Drain and set aside.
In a small bowl whisk together about half of the sauce mixture and 1/4 cup pepper, salt, garlic powder, red pepper flakes, and salt and pepper to taste. Season with parsley, white pepper, pepper, and salt and pepper to taste. Stir together and refrigerate remainder of sauce mixture, stirring occasionally.
Stir mustard into sauce, then ketchup into sauce, then ketchup mixture, mixing well. Adjust seasoning packet to taste. Add bell pepper, white pepper, pepper, and crushed ice-cream to sauce mixture. Mix well and refrigerate until serving. Serve as a side dish.