4 butterfly tenderloins or center cut pork chops
2 eggs
Milk

Mix together eggs and milk. Dip chops in egg-milk mixture, then roll in bread crumbs. Brown chops in liquid shortening in skillet.

In a baking dish, combine 1 (20 oz.) can Italian tomatoes, 1 teaspoon salt, 1/2 teaspoon garlic salt, 1/2 teaspoon basil and 1/2 teaspoon oregano.

Place browned chops in tomato mixture and spoon mixture over the chops. Place slices of onion on chops and then sprinkle with Romano or Parmesan cheese. Bake 1 1/2 hours at 350 degrees or until done.