6

thick

pork loin ribs

1

Tbs

pepper

1

tsp

salt

1

tsp

dried basil

½

tsp

dried oregano leaves

800

g

Italian peeled whole tomatoes

2

medium

onions; thinly sliced

2

Tbs

continental parsley; chopped

1

Tbs

olive oil

1

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.

2

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, 32cm x 22cm x 5cm Add layer of onions.

3

Place the seasoned chops on top. Drip olive oil over the chops. Place pan in 180°C, oven for 1½ hours. Remove fat from sauce.

4

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