6 pork chops, 1 inch thick
6 med. potatoes, peeled
6 thin slices lemon
Onion salt
1 tsp. crumbled sage leaves
1 can (8 oz.) tomato sauce

Arrange chops and potatoes in shallow roasting pan. (Trim off all possible fat from chops.) Top each chop with a lemon slice. Sprinkle chops and potatoes with onion salt and the sage.

Mix tomato sauce and 2 tablespoons water and pour into pan. Cover TIGHTLY with aluminum foil and bake on center rack in preheated 350 degree oven for about 1 to 1 1/2 hours. Check liquid after 45 minutes and add a little water if necessary. (Potatoes and chops make broth.) Makes 6 servings.