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1
Rinse the chops and dry them thoroughly.
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2
Heat the butter in a medium skillet, and saute the chops on both sides until well browned.
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3
Transfer the chops to a baking dish just big enough to hold them in one layer.
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4
Brown the onion slices in the skillet, scraping up the browned bits from the bottom, and after about 5 minutes, add the garlic slivers, season with salt and pepper, and cook another 5 minutes.
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5
Stir in the chopped tomatoes, and remove from the heat.
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6
Salt both sides of the chops, and season with about eight turnings of the pepper grinder.
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7
Cover the chops with the contents of the skillet, pour on the wine, and toss in the bay leaf.
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8
Cover with parchment, cut to fit, then a layer of foil and a tight-fitting cover, and put into a preheated 325 oven.
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9
After 2 hours, remove the coverings and skim off some of the fat.
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10
Stir in the beans, if using, cover again, and return to the oven for about 25 minutes.
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11
Sprinkle some parsley on top of your first serving.
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12
You can make a delicious pasta sauce from the second chop cut into small pieces with all those delicious juices.
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13
I like to add a few sauteed mushrooms, too.
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14
Another option is to add to the chopped meat and juices a few cooked artichoke hearts along with the mushrooms, and spoon that over a serving of couscous.
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15
I like that dish liberally topped with chopped cilantro.
