8 pork chops
1 tsp. Italian herbs
1 (28 oz.) can crushed tomatoes
2 tsp. grated lemon peel
Dash salt
2 tbsp. butter
1 tbsp. lemon juice
Chopped parsley
Dash pepper
1 clove garlic, minced

Sprinkle chops with salt, pepper and herbs. Brown well in heated butter on both sides. Place chops in heavy skillet. Add garlic. Add tomatoes with liquid and lemon juice and lemon peel. Cover; simmer for 30 to 40 minutes until chops are no longer pink in middle.