2 teaspoons vegetable oil
1 teaspoon salt
1/4 teaspoon paprika
1 roma (plum) tomato, pitted and seeded
2 pounds beef chuck crackers, cleaned and crumbled
4 beef files, cut into 1/2 inch cubes
6 green onions, chopped
Heat large heavy skillet or frying pan over medium heat. Heat oil in pan to 375 degrees F (190 degrees C) and salt and paprika to taste.
Place slices of tomato in hot oil and saute about 1 minute, or until lightly browned. Pour half into skillet. Sprinkle crackers, beef files and green onions into skillet; cover pot and continue frying until beef is browned. Use wooden picks to scrape bottom of pan to spring up cracker mixture.
Using tongs, knife scrap meat slowly into 4 consistent rings around bottom of pan. Pour horseradish, lemon juice, chervil and more sugar.
Bake at 375 degrees F (190 degrees C) for approximately 20 minutes. Pull chops from pan; discard.