2 pounds boneless pork chops, cut into 1/2-inch strips
1/4 cup butter
2 medium onions, sliced
1 (15-oz.) can stewed tomatoes
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried mixed herbs
1-1/2 pounds potatoes, peeled and thinly sliced
1 tablespoon chopped parsley
Trim excess fat off pork chops; slice into thin strips. In large skillet over medium heat, melt half the butter. Add slices of pork; cook, stirring constantly, until no longer pink. Remove meat from skillet; set aside. Stir onions into juices remaining in pan; cook until just tender. Add tomatoes, salt, pepper and mixed herbs to pan. Heat to boil; reduce heat; simmer about 5 minutes. In casserold dish, layer pork, sauce and potatoes (end with potato layer). Brush top of potatoes with melted butter; sprinkle with parsley. Cover casserole dish with a lid and bake at 350F for 1 hour.
In my opinion: Beautiful!! While we were at it, Mom sliced up some extra potatoes and onions and made scalloped potatoes.
Recipe from "Frozen Assets Lite & Easy" by Deborah Taylor Hough.