2 1/2 pounds boneless pork chops
1 onion, sliced into 1 inch cubes
3 cloves garlic, minced
1/4 cup olive oil
1/4 cup white wine
1/4 cup red wine
1 (16 ounce) can lean beef broth
1 tablespoon white sugar
2 tablespoons cider vinegar
1 (8 ounce) can tomato puree
1 (16 ounce) can tomato paste
1 tablespoon white sugar
1 tablespoon dry mustard
1/2 tablespoon cider vinegar
1/2 cup celery seed
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried sage
1/4 teaspoon dried sage
1/4 teaspoon dried thyme, crushed
Heat oil in a medium saucepan over medium heat; add pork chops, onion and garlic. Reduce heat to low, and cook for 10 minutes. Stir in wine and brown sugar. Bring to a boil, stirring occasionally. Reduce heat to medium low, and add flour, white wine and red wine. Simmer for 2 minutes.
Stir in lean beef broth, sugar, vinegar, tomato puree, tomato paste, sugar, dry mustard, cider vinegar, celery seed, oregano and basil. Heat to medium.
Stir pork chops, onion and garlic into the pork mixture. Heat through and serve.
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