1/4 c. all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. dried whole rosemary, crushed
6 (1/2" thick) pork chops
2 tbsp. vegetable oil
1/4 c. butter
1 med. onion, finely chopped
1 med. size green pepper, finely chopped
2 stalks celery, thinly sliced
2 cloves garlic, minced
2 c. beef broth
1/2 lb. fresh mushrooms, halved
4 med. tomatoes, peeled & quartered
1 (6 oz.) can tomato paste
1 tbsp. chopped fresh parsley
1 bay leaf
Hot cooked rice

Combine first 4 ingredients. Dredge pork chops in flour mixture. Heat oil in a large skillet over medium heat; brown pork chops on both sides. Drain pork chops and place in a 13"x9"x2" baking dish; then set aside.

Melt butter in skillet. Add onion, green pepper, celery and garlic; saute until tender. Add next 6 ingredients; simmer, uncovered, 20 minutes, stirring occasionally. Pour sauce over pork chops. Cover and bake at 325 degrees for 1 hour or until pork chops are tender. Serve over rice. Yield: 6 servings.