Provencal Pork

• 2 lbs boneless pork chops, cut into 1/2 inch strips
• 14 cup butter
• 2 medium onions, sliced
• 1 (15 ounce) can stewed tomatoes
• 12 teaspoon salt
• 14 teaspoon pepper
• 12 teaspoon herbs, dried mix (Provencal)
• 1 12 lbs potatoes, peeled and thinly sliced
• 1 tablespoon fresh parsley, chopped (for garnish)

1. Advance prep: Trim any excess fat off pork chops; slice into thin strips.
2. Slice onioins.
3. Peel potatoes, slice thinly; store i arge bowl filed with water in refrigerator until ready to use.
4. Preparation: In large skillet over medium heat, melt alf the butter.
5. Add slices of pork; cook, stirring, util no longer pink.
6. Remove from skillet, seta side.
7. Stir onions into juices remaining in pan; cook until just tender.
8. Add tomatoes, salt, pepper and mixed herbs to pan.
9. Heat to boil; reduce heat; simmer about 5 minutes.
10. In a freeze-able casserole dish, layer pork, sauce and potatoes (end with potato layer).
11. Brush top of potatoes with melted butter; sprinkle with parsley.
12. Cover casserole dish with a lid and bake at 350 degrees for 1 hour.
13. Remove from oven; cool.
14. Label and freeze.
15. To serve: Thaw.
16. Bake uncovered for 1 hour at 350 degrees.

pork chops, butter, onions, tomatoes, salt, pepper, herbs, potatoes, fresh parsley

Taken from www.food.com/recipe/provencal-pork-181550 (may not work)