pork chops with sweet tomato sauce

I altered this recipe quite a bit. It called for Golden Raisins...I wasn't going to buy them. I made a few other changes and this is what I ended up with. It was pretty good. The only thing I would change is I would make the onions smaller. I always get impatient while chopping because they hurt my eyes.

Serves 4

4 pork chops
1 can whole tomatoes in juice
1/2 onion, chopped
1/4 cup water
1/4 cup vinegar (white or cider)
4 tsp brown sugar
a few dashes of parsley (opt)
S & P
3 Tbsp Olive Oil

Heat 1 Tbsp Olive Oil in a large skillet on medium heat. Add chopped onion and cook until golden and translucent, about 8 minutes. Add can of tomatoes with juice, vinegar, water, parsley and brown sugar. Bring to a boil and then reduce; simmer, stirring occasionally until sauce thickens, about 15 minutes.

Meanwhile, in another skillet, heat remaining Olive Oil over med-high heat. Season both sides of pork chops generously with salt and pepper. Add pork chops to frying pan and cook until cooked through, about 3-4 minutes per side.

Serve sauce over pork chops.