Pork Chops with Yams

4 Pork chops, 3/4 inch thick
1 tablespoon Fat cut from chops
OR vegetable oil
1 teaspoon Salt
Freshly ground black pepper
1/4 teaspoon Dried thyme (to 1/2 tsp), crumbled
1/4 teaspoon Dried marjoram (to 1/2 tsp)
4 medium Yams, peeled and boiled
1 Green pepper, cut in rings
2 cups 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 1/2 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 min.

From
Dorothea Cooper for the CALAVARAS COUNTY FAIR & JUMPING FROG JUBILEE of
Angels Camp, CA. Fair Dates: 3rd weekend in May, for 4 days.
Home Cookin 4.8 Chapter: Pork

Servings-4