Ingredients.

1/4 cup all-purpose flour
1 teaspoon salt, divided use
1/4 teaspoon ground black pepper
1/4 teaspoon crushed dried rosemary
6 pork chops
2 tablespoons vegetable oil
1/4 cup butter
1 onion, chopped
1 green bell pepper, seeded and chopped
2 celery rib, sliced
2 cloves large garlic, crushed
1/2 pound mushrooms, sliced
1 (14.5-ounce) can beef broth
4 tomatoes, chopped
1 (6-ounce) can tomato paste
2 tablespoons chopped fresh parsley
1 bay leaf
1/2 teaspoon ground black pepper

1. Preheat oven to 325°F.
2. Combine flour, half the salt, pepper and rosemary in a shallow pan. Dredge pork chops in flour mixture. Heat oil in a large skillet over medium-high heat; brown pork chops on both sides, about 5 minutes. Place in a 2 to 3-quart casserole.
3. Drain oil from skillet and melt butter over medium heat. Saute onion, green bell pepper, celery and garlic until tender, about 5 minutes. Add mushrooms and saute for 3 minutes. Add beef broth, tomatoes, tomato paste, parsley, bay leaf, pepper and remaining salt. Simmer for 15 minutes, uncovered, stirring occasionally. Pour over pork chops and bake, covered, for 1 hour or until pork chops are tender. Serve warm.

Makes 6 servings.