Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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 -- boiled in skins
   1                    green pepper -- cut in rings
   2      cups          canned tomatoes -- chopped or
                        -- equivalent
                        fresh tomatoes

Preparation:

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. Peel and 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 and JUMPING FROG JUBILEE of Angels Camp, CA. Fair Dates: 3rd weekend in May, for 4 days. Makes 4 servings.