Pork meat is washed, dried and rubbed with salt and pepper. Fry well on all sides in the heated butter. Add diced onion and fry well. Pour the broth and vermouth. Tomatoes drain the juice and finely. Add to meat with thyme. The dish is covered with a lid and stew for 45 minutes. Then the meat is removed and allowed to stand for ten minutes warm. Passaged sauce, put it to boil and thicken with starch mixed into a small water kashitsa. Season with pepper and salt to taste. The meat is cut, is distributed into warmed bowls and pour the sauce. Serve garnished with boiled potatoes and steamed green beans.