Trim fat from pork chops to about 1/8 inch thickness.
Brown richly on both sides in hot bacon dripping and set aside.
Peel and slice yams thinly as you would for scalloped potatoes.
Drain pineapple and reserve juice.
Layer yam slices, pineapple and pork chops in a deep covered casserole, sprinkling each layer with flavor salt and pepper.
Heat 1/2 cup pineapple juice with orange rind, honey and butter.
Pour over the top.
Cover and bake at 350F for 45 minutes.
Check liquid in the dish and add more pineapple juice or a little hot water if necessary.
Cover and bake until yams are tender, about 20 minutes.