6 lean boneless pork chops
1 c. tomato juice
1 c. tomato puree
1/2 c. water
1 tsp. salt
Dash of pepper
2 tbsp. brown sugar, heaping
1 bay leaf
1 tsp. celery seed
1 tbsp. vinegar
1 (2 inch) cinnamon stick

In skillet, brown pork chops in a small amount of cooking oil. Pour off drippings. In meantime, combine remaining ingredients. Pour over pork chops and bake in a slow 350 degree oven for 1 1/2 hours. Baste chops with sauce twice during baking. Makes 6 servings.