|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.
Serving size: Complete recipe
Calories 3454 Calories from Fat 1742
% Daily Value*
Total Fat 195 g300.1%
Saturated Fat 50.7 g253.6%
Trans Fat 12.7 g
Cholesterol 781.9 mg260.6%
Sodium 3422 mg142.6%
Total Carbohydrates 146 g48.8%
Dietary Fiber 24.9 g99.6%
Sugars 24 g
Protein 259 g518.4%
Vitamin A 159.1% Vitamin C 837.1%
Calcium 61.3% Iron 98.1%
*Based on a 2000 Calorie diet