My grandmother always made this and then my mother always made it because it was one of my Dad’s favorites. We like to have this in the colder weather. All amounts are once again to taste. Feel free to play with different variations.
1-3 cans of stewed tomatoes (depends on how many tomatoes you like, I happen to like a lot so I use a few cans)
4-6 pork chops (whatever amount you need)
2 large white spanish sweet onions or vidalia onions, sliced
Place pork chops in a baking dish. Top with stewed tomatoes. Add sliced onions on top of tomatoes. Bake at between 350 and 400 depending on your oven. It takes about an hour to an hour and a half depending on the heat you use, your oven and your cookware. Cook until the onions start to brown.
Note: I had to slightly pound these chops tonight before cooking because other chops we had from this batch were really tough. The pounding took care of that and did a good job tenderizing.