Onions peel, halve and in strips cut. Carve tomatoes crosswise, blanch with boiling water, let it stand for a short time. Quench tomatoes, peel skin. Cut tomatoes into slices.
Peel, quarter, core and cut apples into slices. Drizzle apples with lemon juice. Wash chops, dab dry and season with salt and pepper. Heat 2 tablespoons of oil in a frying pan. Fry the chops in it in portions, turning them well.
Take out and deglaze the roasting set with white wine. Bring to the boil and remove from the stove. Wash parsley, shake dry and cut the leaves of 4 stems into strips. Heat 1 tablespoon of oil in a frying pan.
Fry the onions and apple slices over medium heat for about 2 minutes, then add the tomatoes and parsley strips. Put the chops and apple mix in an ovenproof casserole dish. Add white wine or stock and braise in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 30 minutes.
Remove and garnish with parsley leaves.