1 tablespoon vegetable oil
2 pounds skinless, boneless pork chops
1 roma (plum) tomato, seeded and trimmings removed
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped celery
1 qt. dried basil
1 (4 ounce) can tomato paste
salt and pepper to taste
Heat oil in a large saucepan over medium high heat. Boil pork chops for 5 1/2 minutes. Remove chops from pan.
Place tomatoes, onion, green bell pepper, celery and basil in skillet and sides of skillet to cover. Cook over medium high heat, stirring, until vegetables are tender. Stirring occasionally, cook until lightly browned. Stir in tomato paste. Mix thoroughly.