Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Pork Chops, 3/4 inch thick Crumbled
1 tb Fat Cut From Chops 4 md Yams, Peeled And Boiled
Or Vegetable Oil Till Tender, but firm
1 ts Salt 1 Green Pepper -- cut in
Freshly Ground Black Rings
Pepper, to taste 2 c Canned Tomatoes -- OR
1/4 ts Dried Thyme (To 1/2 Tsp) Equivalent Fresh Peeled,
Crumbled Chopped Tomatoes
1/4 ts Dried Marjoram (To 1/2 Tsp)

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 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 : The County Fair Cookbook - ISBN 0-7868-6014-6

From: Dan Klepach Date: 04-05-95 (159) Fido:
Cooking

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