6 pork chops, 1-inch thick
Flour
1/2 c. sauterne wine
1/3 c. apricot jam
1 tsp. seasoned salt
1 tsp. Worcestershire sauce
1 tbsp. lemon juice
1/2 tsp. celery seed
Dash red pepper sauce
1 tbsp. minced parsley

Trim excess fat off pork chops; fry fat in skillet. Remove and discard. Dredge chops in flour and brown in hot fat. Place browned chops in 9-inch square baking pan. Combine all ingredients but parsley. Pour over chops. Cover with foil and bake in 375 degree oven for 1 hour. Sprinkle with minced parsley.