Dorothea's pork chops with yams
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Pork Chops, 3/4 inch thick | |
| 1 | tablespoon | Fat Cut From Chops |
| Or Vegetable Oil | ||
| 1 | teaspoon | Salt |
| Freshly Ground Black | ||
| Pepper, to taste | ||
| ¼ | teaspoon | Dried Thyme (To 1/2 Tsp) |
| Crumbled | ||
| ¼ | teaspoon | Dried Marjoram (To 1/2 Tsp) |
| Crumbled | ||
| 4 | mediums | Yams, Peeled And Boiled |
| Till Tender, but firm | ||
| 1 | Green Pepper -- cut in | |
| Rings | ||
| 2 | cups | Canned Tomatoes -- OR |
| Equivalent Fresh Peeled, | ||
| Chopped Tomatoes | ||
Directions
1. 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 ½ 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 : The County Fair Cookbook - ISBN 0-7868-6014-6 From: Dan Klepach Date: 04-05-95 (159) Fido: Cooking
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