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1 (10-ounce) can low-sodium tomato soup
2 tablespoons Worcestershire sauce
3 tablespoons red wine vinegar
4 tablespoons dehydrated minced onion
1 teaspoon paprika
1 teaspoon chili powder
¾ cup water
¼ teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon freshly ground black pepper
1 ½ pounds boneless top loin pork chops, trimmed of all fat

Combine all the ingredients except the pork chops in a large bowl. Transfer to a skillet with high sides, add the pork chops, and simmer over medium heat for 30 to 40 minutes. (The pork chops may also be cute into cubes before cooking.)

Makes 6 servings. Serving size: 4 ounces.