Smothered Pork Chops With Tomato and Cream

• 4 large pork chops, at least 1 inch thick
• Seasoned flour for dredging ( 1/2 teaspoon salt and 1/4 teaspoon pepper per half-cup flour)
• 4 tablespoons butter
• 2 or 3 large Spanish onions, slivered
• 1/4 cup tomato puree
• 1 cup heavy cream (or more, as desired)
• Salt and pepper as desired

1. Trim excess fat from the chops and dredge with flour, shaking off excess.
2. Heat butter in a large, deep skillet and brown chops on both sides.
3. Place onions on top of chops, cover skillet securely and cook over very low heat for 1 1/2 hours, or until very tender but not falling off the bone.
4. Remove chops to a deep serving platter.
5. Add tomato puree and cream to onions in skillet and boil, uncovered, until the mixture has a saucelike consistency.
6. Season to taste with salt and pepper and serve with mashed potatoes.

pork chops, flour, butter, spanish onions, tomato puree, heavy cream, salt

Taken from cooking.nytimes.com/recipes/2425 (may not work)