|Pork chops||10 Large, boned and trimmed|
|Broccoli||1 Cup (16 tbs), chopped|
|Cauliflower||1 Cup (16 tbs), chopped|
|Onions||1 Cup (16 tbs), chopped|
|Bell pepper||1 Cup (16 tbs), chopped|
|Celery||1 Cup (16 tbs), chopped|
|Potatoes||1 Cup (16 tbs), diced|
|Parsley||1 Cup (16 tbs), chopped|
|Garlic||6 Clove (30 gm), minced|
|Jalapeno peppers||6 , seeded and minced|
|Soy sauce||3 Tablespoon|
|Heavy beer||1 Can (10 oz)|
|Butter flavored cooking oil||6 Tablespoon|
Put 3 tablespoons cooking oil in large skillet; put on low heat.
Add broccoli, cauliflower, onion, bell pepper, celery, potatoes, parsley and jalapeno peppers.
Stir-fry over low heat until tender and crisp.
Add garlic and soy sauce.
Cover and simmer 5 minutes.
Beat pork chops with steak beater as thin as you can.
Lay on level floured board.
Spoon onto chops all the vegetables you can and still roll up good and tight.
Pin together with toothpicks.
Dip in milk and egg wash.
Dredge heavily in flour.
Place vegetables in bowl.
Add 3 tablespoons or balance of cooking oil to skillet.
Lay pork birds, seam side down.
Raise heat to high and simmer, turning birds, until brown all over.
Add beer, cover and bring to high simmer.
Cover and cook for 10 minutes.
Remove birds to serving dish.
Add cornstarch and stir until it thickens lightly.