Posted by: Ginger-St Thomas on Sat, Nov 13, 99 at 18:18

PORK CHOPS PIQUANTE
4 thick loin pork chops
2 TBL butter
1/2 cup finely chopped onions
1 1/2 cups tomato puree
1 cup dry white wine
Pinch of thyme
1/2 bay leaf
Salt & pepper to taste
1/2 cup finely chopped parsley
2 garlic cloves, minced
2 tsp grated lemon zest
Brown the chops in the butter on both sides in a skillet. Transfer chops to a platter & keep warm. Pour off most of the fat.
To the fat remaining in the skillet add the onions & cook briefly, stirring until the onions are wilted. Add the tomato puree, wine, thyme, bay leaf, salt & pepper.
Return chops to the skillet & turn them in the sauce. Cover & cook for 1 hour, basting occasionally until chops are fork tender. Mix the parsley, garlic & lemon rind together & sprinkle over the chops.

You've probably been cooking them too long at too high a heat. By covering them after they're browned & cooking them in the liquid they'll be tender. I have some more recipes but I have to find them.