Recipe - Dorotheas Pork Chops With Yams

4 Pork chops Three fourths inch
Thick
1 tablespoon Fat cut from chops
OR vegetable oil
1 teaspoon Salt
Freshly ground black pepper
One fourth teaspoon Dried thyme (to One half tsp)
Crumbled
One fourth teaspoon Dried marjoram (to One half tsp)
4 md Yams peeled and boiled
Ti
1 Green pepper cut in
Rings
2 cup Canned tomatoes chopped
OR equivalent fresh
Tomatoes

In heavy skillet in which the chops fit comfortably, brown them on both
sides in the fat. Season with salt, pepper and herbs. Leave chops in
skillet. 2. Slice the yams about One half inch thick (do not overcook them or
they turn to mush), and cover the chops with them. Place the pepper rings
over the yams, and top with tomatoes. Bring to a boil over high heat,
reduce heat to low, cover, and cook the chops until tender, about 45 mins.

From Dorothea Cooper for the CALAVARAS COUNTY FAIR & JUMPING FROG JUBILEE
of Angels Camp, CA. Fair Dates: 3rd weekend in May, for 4 days.

Recipe By :

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini