2 tsp olive oil
1/2 green bell pepper
1/2 onion
1 rib celery
2 cloves garlic
1 3/4 cups tomatoes with juice
1 tbs Worcestershire sauce
Heat oil in a heavy skillet with a tight-fitting lid. Add chops and brown on both sides, about 6 minutes total. Roughly chop pepper, celery and onion. Mince garlic. Move chops to one side (stack them up) and add vegetables to pan. Sauté, stirring, for 1 - 2 minutes, just to soften slightly. Arrange chops on vegetables. Open tomatoes and drain juice onto chops. Roughly chop tomatoes and add to pan along with Worcestershire sauce. Bring to a boil, cover, reduce heat and simmer 35 minutes. Uncover, cook down a bit if you like, and serve. Note: For really tender chops, braise for another 30 minutes or cook in a crock pot.