1 cup chopped onions
3 tablespoons liquid smoke flavoring
1 teaspoon white sugar
1 teaspoon sumac
1 cup chopped green onions
1 (4 ounce) can Spanish-style tomatoes, drained
1 (6 ounce) can Italian-style diced tomatoes with juice
1/4 cup dry white wine, divided
Combine the ingredients in a medium saucepan or casserole dish; cover, remove from heat, and let stand 15 minutes.
Place the pork chops in a 12-inch nonstick skillet over medium heat. Brown on all sides, drain, and coarsely chop. Remove chops and set aside.
Coat chops with cornflakes batter and dust with Italian-style diced tomatoes. Season with Italian-style diced tomatoes with juice, if desired.
Cover chops with cornflake crumbs and place in a medium bowl. Stir tomato sauce into chops. Return to a simmer over medium-high heat, stirring occasionally, until chops are tender, about 2 minutes.