8 thin pork chops, about 1 1/2 lbs.
Dash of salt
Dash of black pepper
1 tsp. Italian herbs
2 tbsp. butter
1 clove garlic, minced or pressed
1 (28 oz.) can crushed tomatoes
1 tbsp. lemon juice
2 tsp. grated lemon peel
Chopped parsley
Grated lemon peel for garnish

Sprinkle chops with salt, black pepper and Italian herbs. Brown well in heated butter on both sides, about 5 minutes per side. Place meat on heavy skillet. Add garlic. Add tomato with liquid and lemon juice and lemon peel. Cover. Simmer gently for 30 to 40 minutes or until chips are no longer pink in center. Garnish with grated lemon peel and chopped parsley. Serves 4.