4 pork chops (about 3/4 inch thick)
1 tablespoon fat cut from chops -OR- vegetable oil
1 teaspoon salt
freshly ground black pepper
1/4 teaspoon dried thyme (to 1/2 tsp.), crumbled
1/4 teaspoon dried marjoram (to 1/2 tsp.)
4 medium yams, peeled and boiled
1 green pepper, cut in rings
2 cups 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.

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.

Serves 4.