Sweet potatoes are a staple across the South, and this is a typically Texas skillet supper.
Serves: 4
Prep.Time: 20 minutes + 1 hour cooking
2 slices slab bacon -- chopped
4 pork shoulder chops
2 ribs celery -- chopped
2 medium sweet potatoes -- peeled and sliced
1 large onion -- sliced and separated in rings
1 green bell pepper -- sliced in rings
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1 can whole tomatoes (14-1/2 oz.) -- undrained
1 tablespoon Worcestershire sauce
Several dashes of Tabasco sauce
Coarse salt & fresh-ground pepper to taste
1/4 cup unsalted chicken stock
In a cast-iron skillet large enough to hold the chops, fry bacon over medium heat; remove and drain and set aside. Brown chops in bacon drippings. Reduce heat to low; scatter celery around the chops; top all with layers of sweet potato, onion and bell pepper. Sprinkle with thyme and marjorm; pour tomatoes and their juice over all. Top with Worcestershire sace, Tabasco, salt and pepper.
Cover skillet and cook over medium-low heat about 1 hour or until cooked through and tender. Check during cooking and add a little stock if mixture becomes dry. Remove skillet from heat and let sit, covered, 10-20 minutes before serving sprinkled with reserved bacon.

Back to the Archives

Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved