| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Pork |
4 |
Servings |
INGREDIENTS
| 4 |
|
Pork chops — 3/4 inch |
|
|
Thick |
| 1 |
tb |
Fat cut from chops |
|
|
OR vegetable oil |
| 1 |
ts |
Salt |
|
|
Freshly ground black pepper |
| 1/4 |
ts |
Dried thyme (to 1/2 tsp) — |
|
|
Crumbled |
| 1/4 |
ts |
Dried marjoram (to 1/2 tsp) |
| 4 |
md |
Yams — peeled and boiled |
|
|
Ti |
| 1 |
|
Green pepper — cut in |
|
|
Rings |
| 2 |
c |
Canned tomatoes — chopped |
|
|
OR equivalent fresh |
|
|
Tomatoes |
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 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
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