4 pork chops
2 (16 ounce) cans tomatoes
1/2 cup chopped onion
2 teaspoons salt
1 teaspoon granulated sugar
1/8 teaspoon pepper
1/2 teaspoon marjoram
1 bay leaf
1 (8 ounce) package noodles
4 thin onion slices
8 green bell pepper strips
Trim excess fat from chops; brown both sides. Drain on absorbent paper. Combine next seven
ingredients. Place dry noodles in a 2−quart baking dish. Pour tomato mixture over; place pork chops
on top; garnish each with onion slice and green pepper strips; cover. Bake at 350 degrees F for 1 hour.
Remove cover. Bake an additional 10 minutes or until chops are tender.
Serves 4.