Plump, ripe tomatoes make a rich, naturally sweet sauce. The pork chops are braised in the sauce for added flavor. Vermicelli, thin spaghetti or orzo can be a delicious accompaniment. This dish may be prepared several hours ahead of time.

6 pork chops, cut 1" thick (about 2 1/2 to 3 lbs.)
About 1/4 c. all purpose flour, for dredging
1/4 c. olive oil
7 med. onions, chopped
5 garlic cloves, chopped
4 lbs. ripe tomatoes (about 10 med.) peeled, seeded & coarsely chopped
1 tbsp. basil
2 tsp. oregano
2 c. dry red wine or chicken broth
1 tbsp. sugar
1 tbsp. salt
1/2 tsp. freshly ground pepper

1. Dredge the pork chops in the flour; shake off any excess. In a large, heavy non-corrodible skillet, heat the oil until almost smoking. Working in batches if necessary, add the pork chops and cook over moderately high heat, turning once, until crisp and golden brown, about 5 minutes on each side. Remove and set aside.

2. Add the onions to the pan drippings in the skillet, reduce the heat to moderate and saute, stirring occasionally, until golden brown, about 20 minutes. Add the garlic and cook for 5 minutes longer. Add the tomatoes, basil, oregano, wine, sugar, salt and pepper. Bring to a boil, reduce the heat to low and simmer, stirring occasionally, for 30 minutes.

3. Return the pork chops to the skillet. Cover them with the sauce, cover and simmer, basting occasionally for 2 hours. Watch carefully during the last 30 minutes and stir to prevent the sauce from sticking or scorching.