6 thick pork chops
2 teaspoons prepared mustard
Salt and pepper
Dried dill or sage
Brown sugar
6 thin slices lemon
1 cup sauterne, Chablis or other white dinner wine

Trim fat from chops; use to grease skillet. Brown chops slowly, both sides; drain off any excess fat. Spread with mustard; sprinkle with seasonings, brown sugar. Top chops with lemon slices. Pour wine over meat; cover and cook very slowly until tender, 50-60 minutes. Remove to hot plate. Skim off fat from drippings and thicken lightly if desired with a little cornstarch mixed with cold water. Spoon pan sauté over meat. Good served with cranberry sauce.