6 medium boneless pork loin chops
2 medium carrots, peeled and cut into 1/2 inch strips
1 tablespoon vegetable oil
1/4 cup chopped onion
2 cloves garlic, minced
1 (6 ounce) can peeled and diced onion
1 teaspoon dried oregano
1 teaspoon crushed red pepper flakes
2 teaspoons Worcestershire sauce
1 teaspoon paprika
2 teaspoons soy sauce
2 tablespoons molasses
2 teaspoons bouillon granules
1 1/2 teaspoons dried basil
salt and pepper to taste
Stir oil into the saucepan; cook over medium heat for 10 to 15 minutes, stirring, until well blended. Remove from heat and stir in carrots, onions, garlic, oregano, crushed red pepper flakes, Worcestershire sauce, paprika, soy sauce, molasses, bouillon granules, basil, salt and pepper. Allow sauce to cool to room temperature, about 4 minutes.
Form meat in a single layer, filling the bottom, with the edge of the soup-can shank; twist middle and yoke to form into a cone shape. Chill in refrigerator.
Heat dry skillet over medium heat. Place pork into pan coated with olive oil; cook 10 minutes on each side or until browned.
Slowly cook vegetables in oven oven until tender. Just make sure vegetables are completely cooked. Drain pork and vegetables, reserving not more than 1/2 cup of broth. Add vegetables to marinade in skillet. Bring to a boil, add reserved broth and vegetables. Continue cooking 10 minutes, until vegetables are soft. Remove pan from oven.
Add desired amount of wine or cider vinegar and remaining broth to pork and vegetable mixture. Mix together; pour over pork and vegetables, and toss to coat.