Byrd porkchop pizzola

This came from an Italian Cookbook. I changed it around for us. I left out the olive oil, and the oregano and I did not have a bell pepper.

I used five 1/2 inch thick bone in porkchops. I sprinkled them with season salt. Browned them in bacon grease (what I had on the stove). Placed them in a casserole dish. In the pan I browned them in I added 1/2 lb of country sausage, one onion diced, and 3 cans of diced tomatoes. Cooked it down until the sausage was done. Poured over the porkchops. Covered in foil. Baked at 350 for one hour then I turned the oven down to 250 and let it sit in there until dinner about one hour. The porkchops fell off the bone.