Barbecue Skillet Pork Chops

I found this recipe in our local newspaper, and tweaked it just a bit to fit my tastes. It is a fantastic, easy, no-sweat dish to make in the summer because it doesn't require heating the oven up. We ate it over cooked egg noodles, with a side of cooked broccoli, and a salad. The sauce is just divine!! The leftovers are also good cold for a quick lunch. Yummy!!:)

• Ready In: 2 hrs 15 mins
• Serves: 4-6

Ingredients

• 4 -6  boneless pork chops
• 1  tablespoon  vegetable oil
• 1⁄3 cup  chopped celery
• 1⁄4 cup  chopped onion
• 2  tablespoons brown sugar
• 2  tablespoons lemon juice
• 1⁄2 teaspoon dry mustard
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon ground black pepper
• 1  dash garlic powder
• 2 (8 ounce) cans tomato sauce or 1 (15 ounce) can tomato sauce
•  cooked egg noodles or   prepared mashed potatoes

Directions

1. In large skillet, brown chops in oil over medium heat.
2. Drain off excess oil.
3. Sprinkle celery, onion, brown sugar, lemon juice, and seasonings evenly over chops.
4. Pour tomato sauce over all.
5. Cover and simmer over low heat 1 hour, or until chops are tender, occasionally turning chops in pan.
6. Serve with cooked egg noodles or mashed potatoes.