Pork Chops With Onions, Cream and Tomatoes

• 2 tablespoons butter, or as needed
• 3 pounds pork chops
• 1 16-ounce can tomatoes
• 2 or 3 large Spanish onions, slivered
• Salt and pepper as desired
• 1 cup heavy cream, or as desired

1. Melt butter in a large skillet (12 or 15 inches) and brown chops on both sides over moderate heat, about 15 minutes.
2. Remove chops.
3. If necessary, brown chops in 2 batches.
4. Drain tomatoes, reserving the juice, and cut tomatoes into slivers.
5. Pour tomato juice into the skillet, stir to loosen all brown bits from the bottom and return all the chops to the skillet, making 2 layers if they are thin.
6. Mix slivered onions and tomatoes together and pour over chops.
7. Season lightly with salt and pepper, cover skillet securely and cook over very low heat about 2 hours, or until the meat is almost but not quite falling off the bone.
8. Remove chops to a serving platter and keep warm.
9. Add cream to mixture in skillet, raise heat and boil hard, stirring constantly, until mixture has a viscous, saucelike consistency.
10. Season to taste with salt and pepper, pour over chops and serve.

butter, pork chops, tomatoes, spanish onions, salt, heavy cream

Taken from cooking.nytimes.com/recipes/2361 (may not work)