4 loin rib or shoulder pork chops, cut 3/4-inch thick
2 tsp. salt
1/2 tsp. marjoram
1/8 tsp. pepper
4 apple slices, thin
2 (1 lb. each) cans tomatoes
1 med. onion, sliced (1/2 c.)
1 tsp. sugar
1 bay leaf
1 (8 oz.) pkg. noodles
8 green pepper strips

Trim excess fat from pork chops, brown on both sides in large, heavy frying pan; drain on absorbent paper. Mix tomatoes, salt, sugar, marjoram, bay leaf and pepper in large bowl.

Place dry noodles in 8-cup baking dish, pour tomato mixture over, arrange chops on top, garnish each with an onion slice and 2 green pepper strips; cover tightly with aluminum foil.

Bake in a moderate oven (350°F) for 2 hours; remove cover, bake 10 minutes longer or until chops are tender. Serve with apple slices.

Serves 4.