4 butterfly pork chops
1 tsp. sage
Salt & pepper
4 tbsp. catsup
4 lg. slices sweet onion
4 thick slices tomato
Worcestershire sauce
Dry mustard
Paprika
5 oz. dry Vermouth, or white wine

Place chops in greased oven-proof baking dish. Sprinkle each liberally with sage, salt and pepper. Spoon a generous tablespoon of catsup over each chop. Top with a slice of onion and then a slice of tomato. Sprinkle Worcestershire sauce over each. Season with dry mustard and paprika. Pour Vermouth into dish at the side to avoid washing off seasonings. Cover and bake in 350 degree oven for 1 hour. Remove lid and bake an additional half hour to brown top.