Pre heat oven to Gas 8, 230°C, fan 210°C.
Heat 2tbsp of the oil in a large frying pan. Gently fry the onions, stirring constantly until soft and just starting to colour. Remove from the heat and spread the onions in an even layer in the bottom of a large, ovenproof dish.
Scatter the potato wedges over the top and then lay the chops on top of the wedges. Drizzle the remaining oil over the chops and place the dish in the oven.
Bake for 30 minutes or until the chops have started to brown. Remove the pan from the oven, mix the stock and the tomatoes and pour over and around the chops. Put back into the oven for 10 minutes or until everything is browned and crisped.
Serve with a nice green salad and some crusty bread to soak the juices up with.
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