Pork Chops With Onions, Cream and Tomatoes

Directions

1. 1
   Melt butter in a large skillet (12 or 15 inches) and brown chops on both sides over moderate heat, about 15 minutes.
2. 2
   Remove chops.
3. 3
   If necessary, brown chops in 2 batches.
4. 4
   Drain tomatoes, reserving the juice, and cut tomatoes into slivers.
5. 5
   Pour tomato juice into the skillet, stir to loosen all brown bits from the bottom and return all the chops to the skillet, making 2 layers if they are thin.
6. 6
   Mix slivered onions and tomatoes together and pour over chops.
7. 7
   Season lightly with salt and pepper, cover skillet securely and cook over very low heat about 2 hours, or until the meat is almost but not quite falling off the bone.
8. 8
   Remove chops to a serving platter and keep warm.
9. 9
   Add cream to mixture in skillet, raise heat and boil hard, stirring constantly, until mixture has a viscous, saucelike consistency.
10. 10
    Season to taste with salt and pepper, pour over chops and serve.