| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Pork | 4 | Servings | |
INGREDIENTS
| 4 | Pork chops, 3/4 inch | |
| Thick | ||
| 1 | T | Fat cut from chops |
| OR vegetable oil | ||
| 1 | t | Salt |
| Freshly ground black pepper | ||
| 1/4 | t | Dried thyme, to 1/2 tsp |
| Crumbled | ||
| 1/4 | t | Dried marjoram, to 1/2 tsp |
| 4 | Yams, peeled and boiled | |
| Ti | ||
| 1 | Green pepper, cut in | |
| Rings | ||
| 2 | c | Canned tomatoes, chopped |
| OR equivalent fresh | ||
| Tomatoes | ||
| mins. |
INSTRUCTIONS
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 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
A Message from our Provider:
“God will let you get away with it until suddenly . . .”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 269
Calories From Fat: 105
Total Fat: 11.8g
Cholesterol: 61.4mg
Sodium: 1028.5mg
Potassium: 889.2mg
Carbohydrates: 18g
Fiber: 3.3g
Sugar: 6.4g
Protein: 24g