This is a recipe for veal chops that I adapted to pork chops because 1) there were no veal chops at the supermarket, 2) even if they'd been there, they would have cost $14lb! and 3) baby cows are not particularly well treated in this country (not that pigs are). I think it worked quite well. The chops were very tasty as were the vegetables. If I made it again I'd probably double the vegetables..

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Pork Chops With Celery, Mushrooms, Thyme And Port Wine Ingredients 4 pork chops salt & pepper to taste 2 Tbsp. unsalted butter 2 Tbsp. vegetable oil 3 stalks celery, chopped 1 cup mushrooms, sliced 1/4 cup Port 1/2 cup beef broth 1/2 tsp. dried thyme Instructions Trim the pork chops from any excess fat. Season them with salt and pepper. Heat the butter and oil together in a large saute pan over medium-high heat. Add the pork chops and brown them on both sides - you may need to do this in two batches. Remove the pork chops from the pan and set aside. Add the celery to the pan and saute for 2 minutes. Add the mushrooms ands saute for 3 more minutes. Deglaze the pan with the Port and broth. Add thyme and stir. Return the pork chops to the pan and cook, uncovered, until done - about 5-8 minutes. Turn once. Serve with the vegetables.

Adapted from a recipe from the King's Arms Tavern in Williamsburg, Virginia, by way of the Colonial Williamsburg website.