Put all ingredients in a pot except the water. Leave overnight in a refrigerator.
If the pot is too large, put all the ingredients in another container and leave in the refrigerator overnight, then transfer to the pot the following day.
Add a cup of water and cover the pot and boil the mixture for about 15 minutes, then lower the flame and allow it to cook slowly for about 2 hours keeping the pot covered.
Add water if necessary to avoid drying up the sauce.
Stir occasionally, about once every hour. Do not over stir.
The meat will slowly caramelize and turn into brown.
Cook until the pork chop is tender and the liquid has reduced into half.