Directions

1. Heat oil in a large skillet over medium-high heat. Trim fat from chops, and season with salt and pepper to taste. Add chops to skillet; cook 3 to 4 minutes or until browned, turning once. Drain fat.
2. For sauce, in a medium bowl stir together celery, brown sugar, lemon juice, ground mustard, dried onions and tomato sauce. Pour over chops in skillet. Bring to boiling; reduce heat. Cover and simmer 50 to 60 minutes or until chops are tender.
3. Meanwhile, prepare rice according to package directions. Serve chops and sauce over rice.