Recipe: Skillet Barbecue Pork Chops

Here is my Skillet Barbecued Pork Chops. The first time I prepared this recipe was about 50 years ago.  I served it to our first dinner guests, a fellow university student and his wife. It came from a magazine, and I thought it was great.

When our children came along, they, like most kids, would not eat everything and it seems like the only meat we ever had then was ground beef - hamburgers, meat loaf, spaghetti, etc. Somehow, I drifted away from this recipe.  I have been using it again for the past 2 or 3 years.  I can't say that it is my favorite recipe.......but it is good for a change.

Skillet Barbecued Pork Chops                          
4 -6 pork chops  (I used only three which is what I needed.)
1 tbsp. Wesson oil (optional)
1/3 c. chopped celery  (I use more.)
2 tbsp. lemon juice  (Of course, fresh is nice, but usually I only have bottled lemon juice.)
1/2 teaspoon salt
1/8 teaspoon Pepper
1 -2 8 oz cans Hunts Tomato Sauce
2 tbsp. brown sugar
1/2 teaspoon dry mustard   

In a large skillet with a tight fitting lid, brown pork chops in oil over medium heat about 5 minutes on each side. Actually, I omitted the oil, heated the dry skillet on medium heat until drops of water sprinkled in it danced, placed the chops in the skillet for about 5 minutes until they released easily from the pan, turned them and gave them a couple of minutes to brown on the other side.

Drain off excess fat. Sprinkle celery, (I used 2/3 cup), brown sugar, lemon juice and seasonings evenly over pork chops. Pour tomato sauce over all. Cover; simmer over low heat 1 hour or until chops are tender. It takes at least an hour.

Here is dinner served.... And it was good! The cabbage and black-eyed peas give away the fact that I am from the South.  Baked potatoes are good with this dish also.