4 to 5 loin pork chops
2 lg. onions
2 to 3 fresh tomatoes, stewed tomatoes can be used
2 eggs, beaten
1 c. bread crumbs (plain or flavored)
Salt and pepper to taste

Dip chops in beaten egg and then dip chops in bread crumbs (cover well); add oil to frying pan and brown chops lightly. Place chops in glass 10 x 13 inch shallow pan. Slice onion over chops. Slice tomatoes over chops. Add salt and pepper or any other seasoning as desired. Dissolve 2 chicken bouillon cubes in 1/2 cup boiling water and add this to drippings in frying pan. Pour this over chops. Cover entire dish with foil. Bake at 375 degrees for 45 minutes.