1. Sprinkle chops with salt and pepper.
2. Brown chops on both sides in butter in skillet. Spread mustard on chops.
3. Add celery and liquid from can, tomato juice, and wine. Cover and simmer 1 hour over low heat until chops are tender. Place chops on platter and keep warm.
4. Pour pan juices into blender and whirl until smooth, or beat with a rotary beater in small bowl. Pour back into skillet and reheat until bubbly and thick. Spoon over chops. Sprinkle chops with pars ley.