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4 pork chops (1/2-inch thick)
2 medium-sized onions, thinly
1 (14 1/2 to 16 oz.) can
1/4 tsp. salt
1/8 tsp. basil

Trim excess fat from edges of pork chops. In 12-inch skillet
over medium heat, heat pork fat and, with spoon, press and rub fat to
grease bottom of skillet. Discard pieces of fat. In greased skillet
over medium-high heat, cook pork chops until well browned on both
In fat remaining in skillet, over medium heat, cook onions until
well browned. Add tomatoes with their liquid, stirring to break up
tomatoes and loosen brown bits from bottom of skillet. Return pork
chops to skillet; add salt and basil. Over high heat, heat to boiling.
Reduce heat to low; cover and simmer one to two hours or until pork
chops are fork-tender, stirring occasionally and turning pork chops
during cooking.

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