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
1 green pepper cut in rings
2 C. canned tomatoes chopped or equivalent fresh tomatoes

Cooking Instructions

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. 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 minutes.
 
 
"Now suppose one of you fathers is asked by his son for a fish; he will not give him a snake instead of a fish, will he?" (Luk 11:11)