Porc Provençal

My son finally cooked off his first full meal - rather than being my sous-chef. No photos, I'm afraid, but tasty all the same. Taken from Rosemary Moon's 1995 book Classic French Cuisine (0 8317 1121 3), from which I have garnered many fine ideas and produced many a fine meal.
He used 3lb of sliced pork boneless chops, 1/4lb of butter, 4 cups of sliced onions, a large teaspoon of Herbes de Provence, 2lbs of sliced potatoes, and a 28oz can of diced tomatoes.
He browned the pork in half the butter (there were twelve slices, so quite a lot of taking and putting happened here!) and set it by. Then he browned the onions in the same butter before adding in the herbs, tomatoes, salt, and pepper. This mixture, was brought to a boil and reduced a bit before we filled a casserole with layers of vegetable, pork, and potato. Finally, it was cooked for 90 mins covered and then 30 more uncovered before serving.
Here's to Chez Mon Fils!

TTFN