4 pork chops about 1 inch thick
Flour, salt, pepper
6 oz. can tomato sauce
1 tsp. sugar
1/2 c. dry red wine
1/2 tsp. thyme
2 tbsp. onion, chopped

Dredge chops in flour, salt and pepper; fry in heavy skillet - brown slowly; pour off excess fat. Mix remaining ingredients and pour over chops. Cover and cook slowly 1 hour.