Directions

1. Trim fat from chops.
2. Heat oil in large deep non stick frypan or Dutch oven; brown chops on both sides, about 5 minutes each side; remove from pan, set aside.
3. In the same pan, add onion chunks, saute until soft, about 5 minutes.
4. Add carrots, celery, salt and pepper and lemon slices, saute until caramelized, 15 to 20 minutes.
5. Stir in wine or broth, bring to simmer and deglaze pan.
6. Meanwhile, empty tomatoes, undrained, into a bowl, add curry powder, cumin, coriander, garlic and soy sauce.
7. Stir to mix, pour tomato mixture into pan; stir to mix with caramelized veggies.
8. Return chops to pan and spoon mixture over them.
9. Bring to boil, reduce heat and simmer covered for 1 hour or until chops are fork tender.
10. Make a slurry of cold water and cornstarch, stir into pan and bring to boil, simmer until juices are thickened.
11. Sprinkle with chopped fresh mint.
12. Serve over mashed potatoes or rice or noodles.