Combine flour, half of salt, pepper and rosemary in shallow pan. Dredge chops in the flour mixture. Heat oil in large skillet medium high heat brown chops on both sides, about 5 minutes. Place in 2 or 3 quart casserole.
Drain oil from skillet and melt butter over medium heat. Saute onion, green bell pepper, celery and garlic til tender about 5 minutes. Add mushrooms and saute 3 minutes. Add beef broth, tomatoes, tomato paste, parsley, bay leaf, pepper and remaining salt. Simmer 15 minutes; uncovered; stir occasionally. Pour over chops and bake covered 1 hour or til chops are tender. Remove bay leaf and serve warm.
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