Created by Derf on March 22, 2012
Step 1: Trim fat from chops. 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.
Step 2: In the same pan, add onion chunks, saute until soft, about 5 minutes. Add carrots, celery, salt and pepper and lemon slices, saute until caramelized, 15 to 20 minutes. Stir in wine or broth, bring to simmer and deglaze pan.
Step 3: Meanwhile, empty tomatoes, undrained, into a bowl, add curry powder, cumin, coriander, garlic and soy sauce. Stir to mix, pour tomato mixture into pan; stir to mix with caramelized veggies.
Step 4: Return chops to pan and spoon mixture over them. Bring to boil, reduce heat and simmer covered for 1 hour or until chops are fork tender.
Step 5: Make a slurry of cold water and cornstarch, stir into pan and bring to boil, simmer until juices are thickened.
Step 6: Sprinkle with chopped fresh mint. Serve over mashed potatoes or rice or noodles.