Trim, wipe and bone the chops. Secure in a neat shape with string or skewers. Place the chops on a buttered plate in a steamer, cover with greased greaseproof paper and steam for 1–1½ hr., according to thickness. If a steamer is not available the plate may be placed on top of a saucepan of boiling water and the chops covered with greased greaseproof paper and a fid. If cooked this way, turn the chops when half cooked. Cook the spaghetti for about 15 min. by simmering in salt water. Drain well. Grill the tomatoes. Season the liquid from the plate on which chops were cooked, mix with the spaghetti and reheat. Place in the bottom of a gratin dish. Arrange the chops neatly on the spaghetti with half a grilled tomato on each and the rest of the tomatoes round, sprinkle with parsley.