4 pounds pork chops
1 (14 ounce) can tomato sauce
salt and pepper to taste
1/2 teaspoon dried minced onion
1 onion, thinly sliced
1 teaspoon dried rosemary
1 bay leaf
1 teaspoon crushed red pepper flakes
1/2 teaspoon ground black pepper
4 ounces butter
4 tablespoons orange juice
6 tablespoons tomato paste
salt and pepper to taste
1 (5.5 ounce) can sliced mushrooms, drained
In a small saucepan, melt butter over medium heat. Stir in sugar, orange juice, tomato paste, salt and pepper. Bring mixture to a saucepan, and remove from heat. Let stand 100 minutes.
Remove chops from marinade, and pat dry with paper towels. Place chops in a large, deep skillet. Brown on all sides. Remove drumettes from meat. Brush with about 1 teaspoon butter.
Heat butter in a large skillet over medium heat. Cook the chops in 2 tablespoons butter, stirring frequently, until golden brown. Make a circular cut in the meat from the shoulder to around the chops, and insert drumettes.
Crumble the meat in to a medium bowl, place drumettes in the meat, and form into a roll. Place in the skillet. Cook about 1 minute, or until color is almost gone. Serve hot or over rice. Garnish with chopped rosemary and bay leaf.