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6 pork chops, 1-inch thick
1 (8 oz.) can tomato sauce
1/2 c. catsup
1 tsp. Worcestershire sauce
1/2 tsp. onion salt
1/2 tsp. liquid smoke

Trim excess fat from chops. Cook trimmings in heavy
skillet until 1 tablespoon fat accumulates. Discard trimmings.
Brown chops slowly on both sides in hot fat. Drain off fat.
Season chops with salt and pepper. For sauce, combine tomato
sauce, catsup, Worcestershire sauce, onion salt and liquid
smoke; pour over chops. Cover and simmer about 1 hour or until
tender, turning occasionally. Makes 6 servings.

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