8 pork chops
Salt and pepper to taste
1/4 c. butter
6 med. potatoes, parboiled 10 minutes and sliced thin
1 c. thinly sliced onions
2 tbsp. flour
1 1/2 c. crushed tomatoes with juice
1 tsp. pot herbs

Season chops with salt and pepper and brown in butter on both sides. In a round or oblong buttered casserole dish, layer half the potatoes, top with onions, and add the rest of the potatoes. Sprinkle with salt and pepper. Place browned chops on top. Add flour to pan drippings and mix until smooth. Slowly add the tomatoes and pot herbs. Cook until thickened. Pour over meat, cover, and bake at 350 degrees for 45 minutes. Less time for thin chops.