1 (4 pound) whole pork butt roast
1/2 cup beef broth
2 tablespoons prepared horseradish
1 onion, chopped
2 cloves garlic, minced
1 bunch fresh parsley, cut into 1/4 inch slices
1/2 teaspoon salt
1/2 teaspoon dried thyme
2 tablespoons dried red pepper flakes
1/4 teaspoon dried dill weed
3 tablespoons grated lemon zest
4 tablespoons chopped fresh parsley leaves
1 teaspoon paprika
1/4 teaspoon dried oregano
2 tablespoons molasses
1 cup crushed cornflakes cereal
1/4 teaspoon dried basil
1/4 teaspoon seasoning salt
1 tablespoon distilled white vinegar
1 teaspoon dried minced rosemary
Preheat the broiler.
Broil pork in preheated oven, turning once, until no longer pink. Remove pork from oven. Reserve 1 tablespoon dry rub on pork, if desired.
In a large bowl, combine browning broth, horseradish, onion, garlic, parsley, salt, thyme, red pepper flakes, dill weed, lemon zest, parsley leaves, paprika, oregano, molasses, cornflakes cereal, basil, seasoning salt, vinegar, rosemary and parsley. Mix well, and pour mixture into a large resealable plastic bag. Chill in refrigerator.
Preheat (12 to 15) broiler.
Place pork in a large, shallow baking pan by itself. Spoon each pork slice into pan and steam to be tender. Arrange sliced pepper in pan. Cover pan with foil. Broil 5 minutes on each side or until puffed.
Place pork in pan and heat to 375 degrees F (190 degrees C). Remove foil, leaving inside greased pan. On one side, pat the browned area with a portion of the marinade. Broil briskly for 5 minutes each side, then turn to broil for 2 minutes on each side.
Continue broiling 45 minutes, then reduce to broil for 10 minutes. Interleave foil and foil over pan and place pan on silver platter. Place pan on rack of oven.
Broil for 2 minutes per side. Serve pork chops over hot coals.
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