Pork Chop, Apple, and Wild Mushroom Strata

1/4 cup vegetable oil
6 boneless pork chops, each about 6 ounces, trimmed of excess fat
2 medium-size onions, chopped
2 celery ribs, chopped
1 garlic clove, minced
2 tablespoons all-purpose flour
1 tablespoon tomato puree
1/2 cup beef broth or bouillon
1/2 cup dry red wine
1/2 teaspoon crumbled dry sage
Salt and black pepper to taste
1/2 pound fresh wild mushrooms (morels, chanterelles, or shiitakes), stems removed and trimmed and caps coarsely chopped
3 cooking apples (such as Granny Smith), cored and cut into rings
1 tablespoon firmly packed light brown sugar

1. Preheat the oven to 350 degrees.

2. In a flameproof 2 to 2 1/2-quart  casserole, heat the oil over moderate heat, add the pork chops, brown on both sides, and transfer to a plate. Add the onions, celery, and garlic and stir till soft, about 5 minutes. Sprinkle the flour over the vegetables and stir 1 minute longer. Add the tomato puree, broth, and wine and stir. Return the pork chops to the casserole, add the sage, season with salt and pepper, cover, and bake for 30 minutes.

3. Scatter the mushrooms over the top, arrange layers of apple rings over the mushrooms, sprinkle with brown sugar, and bake for 30 minutes.

Makes 6 servings.