4 pork shoulder chips, 5 oz. each
1/2 tsp. salt, divided
1/4 tsp. each pepper, divided, and ground sage
2 tsp. vegetable oil
1/2 c. diced onion
12 oz. yams, parboiled, peeled, and cut into 1/4 inch thick slices
2 sm. apples, cored, pared and cut into 1/4 inch thick wedges
1/2 c. water

In rack in broiling pan broil pork chops, turning once, until rare. Sprinkle chops with 1/4 teaspoon salt, 1/8 teaspoon pepper, and the sage; set aside.

Preheat oven to 350 degrees. In small skillet heat oil; add onion and saute until translucent. Spread sauteed onion over bottom of shallow square 2 quart casserole; top with sliced yams and sprinkle with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Top yams with apple wedges, then pork chops; add water and cover casserole. Bake for 45 minutes. Remove cover and bake until pork is fork-tender, about 15 minutes longer.