8 pork chops, 1 inch thick
2 tbsp. salad oil
2 tsp. salt
1/2 tsp. pepper
1 onion, chopped
2 tbsp. lemon juice
1/4 tsp. oregano
8 oz. can tomato sauce
1 can water
1/2 c. brown sugar
2 tbsp. mustard

Trim excess fat from chops. In large skillet heat oil, add chops and fry until golden brown. Remove and put in shallow baking dish (3 quart size). Sprinkle with salt and pepper. Add onion and oregano in the skillet and saute until tender. Stir in tomato sauce, water, sugar, lemon juice and mustard. Bring to boil. Pour on chops and bake uncovered for 35 minutes at 350 degrees or until tender.