6 loin or rib veal or pork chops
3 tbsp. flour
1 tsp. salt
1/4 tsp. pepper
1/4 c. fat or salad oil
2 tbsp. fat or salad oil
1 c. sliced, peeled onions
1 c. canned tomatoes
1/2 c. water
1 bay leaf
1 tsp. salt
3/4 tsp. pepper
2 tbsp. cornstarch
1/2 c. cold water

Dredge chops with combined flour, 1 teaspoon salt, and 1/4 teaspoon pepper. Saute in 1/4 cup hot fat in skillet until golden brown on both sides; remove to warm place. Heat 2 tablespoons fat in same skillet; saute onions in it until tender. Place chops on top of onions; add next 5 ingredients. Cover; simmer until tender, 45-60 minutes. Remove chops to a platter. Blend cornstarch and cold water smooth; stir into gravy and stir until thickened. Pour over chops. Makes 4 servings.