Ingredients:
Flour, seasoned with salt and pepper 2-1/2 pounds pork chops 1 medium onion, chopped 1/2 cup cooking wine 1 tablespoon apple cider vinegar 1 tablespoon brown sugar 1/2 cup diced celery 1 cup chopped mushrooms 1/2 cup Worcestershire sauce 1 tablespoon mustard 1 (8 ounces) can tomato sauce 1/2 cup water

Instructions:
Dredge the pork chops in the seasoned flour and brown them in a skillet. Remove them from the skillet and in that same skillet, sauté the onion until translucent and soft. Deglaze the skillet with the wine, stirring so everything is loose, and then add the rest of the ingredients. Heat through for five or 10 minutes. Place the browned pork chops into the casserole dish. Pour the onions and the rest of the hot mixture in the skillet over the chops. Bake at 350 degrees for an hour and check to see everything is all right. Turn down the heat to 300 degrees and bake another 15 minutes. When serving, make sure the number of chops are equal to the number seated at the table. You sure don’t want blood-curdling screams and stabbed hands marring an otherwise pleasant evening around the dinner table.