Leah's Pork Chop and Cornbread Casserole

6 tablespoons (3/4 stick) butter
8 pork chops, about 1/2inch thick, trimmed of excess fat
1 medium onion, chopped
1 celery rib, chopped
1 small green bell pepper, seeded and chopped
1 garlic clove, minced
2 cups crumbled leftover cornbread
1 large egg, beaten
One 16-ounce can whole tomatoes, undrained, cut up
One 8-ounce can tomato sauce
1 teaspoon firmly packed light brown sugar
1/4 teaspoon chili powder
Salt and black pepper to taste
Tabasco sauce to taste

1. In a large heavy skillet, melt 3 tablespoons of the butter over moderate heat, then brown half the pork chops on both sides, and transfer to a plate. Repeat with the remaining chops. Melt the remaining 3 tablespoons of butter in the skillet, then add the onion, celery, bell pepper, and garlic, stir about 5 minutes, and remove from the heat.

2. Preheat the oven to 350 degrees. Butter a 3- 3 1/2-quart casserole and set aside.

3. Add the tomatoes, tomato sauce, brown sugar, and chili power to the remaining vegetables in the skillet, season with salt, pepper, and Tabasco, mix well, and simmer till the sauce is nicely thickened,a bout 10 minutes. Remove from heat.

4. Arrange 4 of the pork chops in the prepared casserole and spread the cornbread mixture evenly over the top. Arrange the remaining chops over the top, scrape the sauce evenly over the chops, and bake till the chops are very tender. About an hour.