Mix flour with ¼ teaspoon each salt and pepper.  Coat pork chops in flour.  Heat oil in large, deep skillet over medium heat and brown chops.  Remove and set aside.

Add onion, celery, carrot, garlic and ½ teaspoon salt and cook 5minutes or until vegetables soften, stirring occasionally.  Add wine and bring to a boil for 1 minute.  Stir in remaining ingredients.  Return pork to skillet and bring to a boil over high heat.  Reduce heat to low and simmer, covered 1½ hours or until pork is very tender.

Serve over creamy polenta or mashed potatoes, if desired.