Heat oil in a large fry pan, or dutch oven. Season chops on both sides with salt and pepper and brownabout 5 minutes per side. Remove from pan and set aside.
In the same pan add zucchini. carrots, celery, and lemon slices. Season with a little salt and pepper and saute until caramelized. About 20 minutes.
Stir in Sherry Vinegar, bring to a simmer, and deglaze pan. Vinegar will cook down and create a thicker sauce.
Empty tomatoes into a bowl. Add curry powder, cumin, coriander, paprika, garlic, and soy sauce. Stir together to mix, pour into pan, and stir to combine with vegetables.
Return chops to the pan and spoon the sauce mixture over them.
Bring to a boil, reduce heat, and simmer for 1 1/2 to 2 hours or until the chops are fork tender.
These are delicious served over mashed potatoes, polenta, rice, or noodles. For a veggie option try zucchini noodles as well!
A recipe adaptation by Melanie, Long Grove, from Food.com
