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In a large mixing bowl, mix together the ground beef, rice, garlic powder, allspice, salt, pepper, and cinnamon, and set aside.
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Rinse grape leaves several times.
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If the leaves are small, leave them intact, but cut out the large center vein.
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If the leaves are large, cut them in half vertically, cutting out the large vein in the process.
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Place a small amount of the ground meat mixture at the end of each leaf.
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Roll up egg-roll style.
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Pour the oil into the bottom of a large Dutch oven.
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Lay the chops over the oil.
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Lay the tomato slices over the chops.
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Place the stuffed grape leaves seam-side down on top of the chops.
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Pack the leaves tightly and begin a second layer when necessary.
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Place whole garlic cloves randomly between the rolled leaves; plenty of garlic on each layer.
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When you are done stacking, pour the lemon juice over the leaves, and add water to the pot to about 2-inches above the rolled leaves.
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To prevent the leaves from unrolling during cooking, place a plate on top of the stack of leaves and place a heavy object on top of the plate.
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Simmer the leaves over low heat for about 2 hours.
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Invert the entire Dutch oven into a large platter with high sides (i.e.
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a 12-inch round cake pan).
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Or, remove the leaves from the pot with tongs.
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Serve rustic style, with plenty of Arabic bread on which to spread the garlic!
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The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens.
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Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
