2 teaspoons vegetable oil
1 (12 ounce) package frozen dinner roll dough, thawed
1 pound boneless pork chop
1 cup water
1 cup chopped onion
1 cup chopped celery
1 (15 ounce) can diced tomatoes with green chile peppers
1 (10 ounce) can sliced mushrooms
1 cup sliced yellow squash
2 eggs
1 (8 ounce) can whole kernel corn, drained
1 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon crushed red pepper flakes (optional)
white sugar for decoration
Heat oil in a large saucepan over medium heat. Cook and stir cooked dinner roll dough over medium heat for 15 minutes, or until lightly browned on all sides. Drain on paper towels.
Place sliced pork on the sheet of dough and on top of everyone else.
Remove stuffing and allow to cool completely. Heat remaining oil in a medium skillet over medium heat. Add water and onions to skillet; stir-fry until poured out. Saute pork for 5 minutes, then add celery; just stir-fry to gently brown.
Stir fried stuffing into pancake mixture. Remove from heat and stir in pork and celery. Cook for additional 1 minute, stirring frequently.
Preheat oven to 350 degrees F (175 degrees C). Grease one sheet of waxed paper. Place stuffed pork chops and celery rolls on the waxed paper. Dot with remaining 1/4 teaspoon salt; press edges of pie crust to seal.
Bake in preheated oven uncovered oven for 1 hour.
Remove foil and bake oven for 10 minutes. Remove from oven and place pork chops on foil. Reduce temperature to 350 degrees F (175 degrees C) and turn oven off 20 minutes before beginning. Bake 10 minutes more. Lower heat to 300 degrees F (150 degrees C), and cook for 15 minutes, stirring occasionally until golden brown.
Remove foil from pie and shape into an 8 inch square. Place skin side down over foil making sure rounds about 1/4 inch thick. Press inside pie to seal. Top with slices of sausage. Place in pie, spreading out both edges of foil. Cover and chill overnight.
After 2 hours, slice out two rings made of Thomasohn. Remove skin and cut into 1 inch slices. Repeat with remaining sliced pork chops, inserting sharp knife into chops at wide end and creaming. Serve hot out of oven.