4 pork chops, about 3/4 inch thick
1 tsp. salt
1 tsp. dry mustard
1 tbsp. lemon juicetbsp. butter
1 med. onion, chopped
1 (1 lb.) can whole, peeled tomatoes

Rub chops on both sides with salt, mustard, and lemon juice; let stand for 30 minutes. Melt butter in skillet; brown chops on both sides. Add onions; let cook a few minutes over medium heat until transparent. Add tomatoes with liquid. Cover and simmer until tender, about 20-30 minutes. If sauce becomes too thick or starts to separate, add a few tablespoons hot water. Serve immediately.