Categories: Meats 
      Yield: 4 servings 
  
      8    Boneless pork chops; lean           4 tb Dark brown sugar 
           (thick ones)                      3/4 c  White wine 
      3 tb Dried dillweed                           Large Lemon; sliced 
      3 tb Spicy mustard; or dijon         
  
  Remove all visible fat from pork chops. Spray Pam or other veg. spray on 
  bottom of skillet (or you can sprinkle salt on the bottom, if you prefer) 
  Fry pork chops until well-browned on both sides. Blend together brown 
  sugar, mustard and dillweed. Spread brown sugar mixture over top of pork 
  chops. Place slices of lemon on top of each pork chop. Slowly pour in wine. 
  Cover frying pan and simmer for 50-60 minutes. Check every 5 minutes to 
  assure there is enough liquid left in pan after they have cooked about 30 
  minutes. Serve immediately. Alcohol content of wine will burn off. Judy 
  Garnett, Raleigh, NC pjxg05a