2 tablespoons olive oil
2 pounds boneless pork chops
2 1/2 tablespoons olive oil
3 cloves garlic, crushed
2 tablespoons dried minced onion
1 teaspoon celery seed
1 1/2 teaspoons dry wine
2 (10.75 ounce) cans condensed tomato soup
1 (8 ounce) can tomato paste
1 teaspoon dried minced onion
In a large skillet or saucepan, heat olive oil over medium high heat. Add the pork chops, toss to coat, and swirl continuously until evenly brown. Continue browning the chops, uncover pork, and salt the brown sugar. Place chops in a large resealable plastic bag with plastic wrap to keep the pieces from sticking.
Spoon vegetable mixture into the skillet/gravy pan; brown quickly, about 3 minutes. Spread sauce over chops. Place skillet's high heat in the pan, and remove bag of soy vegetables from skillet. Pour vegetable sauce over chops. Temporarily stir in tomato sauce, tomato paste, onion powder, and garlic paste to taste. Return chops to pan. Cook, shaking often, over medium heat until evenly browned, about 20 minutes. Turn chops. Serve with chicken cocktail sauce.