Dorotheas Pork Chops With Yams Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4: Pork chops, 3/4 inch
Thick,
1 tbsp: Fat cut from chops,
OR vegetable oil,
1 tsp: Salt,
Freshly ground black pepper,
1/4 tsp: Dried thyme, (to 1/2 tsp) --
Crumbled,
1/4 tsp: Dried marjoram, to 1/2 tsp
4 medium: Yams, peeled and boiled
Ti,
1: Green pepper, cut in
Rings,
2 cup: Canned tomatoes, chopped
OR equivalent fresh,
Tomatoes,
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. 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 :
Source from luhu.jp
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 :
Source from luhu.jp
Tags
Pork