6 pork chops, 1 inch thick
1 (8 oz.) can tomato sauce
1/2 c. catsup
1 tsp. Worcestershire sauce
1/2 tsp. onion salt or powder
1/2 tsp. liquid smoke

Trim excess fat from chops. Cook trimmings in heavy skillet until 1 tablespoon fat accumulates. Discard trimmings. Brown chops slowly on both sides in hot fat. Drain off fat. Season chops with salt and pepper. Combine tomato sauce, catsup, Worcestershire sauce, onion and liquid smoke; pour over chops. Cover and simmer about 1 hour, or until tender, turning occasionally.