8    Boneless pork chops; lean

           (thick ones)
      3 tb Dried dillweed

      3 tb Spicy mustard; or dijon

      4 tb Dark brown sugar

    3/4 c  White wine

           Large Lemon; sliced
  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