• In a frying pan sprayed with non-stick cooking spray, brown pork chops on both sides (you will need to do a few chops at a time).
• In a medium saucepan combine tomato paste, vinegar, salt, cloves, sugar and mustard. Bring to a boil, stirring to combine well. Add mushrooms and onions, stirring to combine.
• In a freezer container, arrange pork chops on bottom then pour sauce over top. Cover, allow to cool, label and freeze.

On serving day

• Thaw overnight in fridge.
• Bake covered for 1 1/2 hours at 350F.
• You can also make two batches of 4 pork chops each in each container, and reduce the cooking time slightly.