BACHELOR PORK CHOPS

6 thick rib pork chops (2 1/2 lbs.)
1 tbsp. & 1 tsp. salt
1 tsp. basil
1/2 tsp. oregano
1 (#2 1/2) can Italian tomatoes
2 med. onions, thinly sliced
2 tbsp. parsley, chopped
1 tbsp. olive oil

Trim chops of all excess fat. Combine salt, basil and oregano, rub this herb-salt seasoning into the chops thoroughly.

Remove as many seeds as possible from tomatoes. (Remove the whole tomatoes from the liquid, then strain the juice to clear it of seeds). Place the tomatoes and juice in shallow baking pan, (13 x 9 x 2 inches). Add layer of onions. Place the seasoned chops on top. Drip olive oil over the chops.

Place pan in 350 degree oven for 1 1/2 hours. Remove fat from sauce.

Serve with corn, sweet potatoes, baked noodles, baked apples and salad.