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4 | Pork chops -- 3/4 inch |
| Thick |
1 Esslöffel | Fat cut from chops |
| Or vegetable oil |
1 Teelöffel | salt |
| black pepper freshly ground |
1/4 Teelöffel | Dried thyme (to 1/2 tsp) |
| Crumbled |
1/4 Teelöffel | Dried marjoram (to 1/2 tsp) |
4 mittel | Yams -- peeled and boiled |
| Ti |
1 | Green pepper -- cut in |
| Rings |
2 Tasse | Canned tomatoes -- chopped |
| Or equivalent fresh |
| tomatoes |
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.
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