Pork recipes

Dorothea's Pork Chops With Yams

Course : Pork
Serves: 1

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Ingredients:

4 whole pork chops -- 3/4 inch thick

1 tablespoon fat cut from chops or vegetable oil

1 teaspoon salt

1 teaspoon 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 medium green pepper -- cut in rings

2 cups canned tomatoes -- chopped or equivalent fresh tomatoes

Preparation / Directions:

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.

Dorothea's Pork Chops With Yams

Ingredients:

Preparation / Directions:

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