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PORK CHOPS AND POTATOES

Jane Miles

10" Dutch Oven

8 Bottom Briquettes

14 Top Briquettes

SERVES: 4

Brown 4 pork chops in a frying pan or on a grill.  While pork chops are browning (they don't need to be cooked all the way through) scrub 3 large red potatoes.  Slice in " slices leaving the skins on.  Slice 1 large onion in " slices.  In a 10" Dutch oven place a layer of onions then a layer of potatoes.  Sprinkle lightly with fresh ground pepper and salt.  Add another layer of onion slices and potato slices sprinkling with salt and pepper.

In a small bowl combine 1 can (10 ounces) condensed cream of mushroom soup and 3/4 cup sour cream.  Spread half of soup mixture on potatoes.  Add two more layers of onion and  potato slices sprinkling with salt and pepper.  Spread the rest of the soup mixture on top of the potatoes.  Add four browned pork chops to the top of soup mixture.  Bake with 8 charcoal briquettes under the Dutch oven and 14 charcoal briquettes on the lid of the Dutch oven for 45-60 minutes.

Pull out the china and crystal and serve your Dutch oven meal with a little fancier flare.

The following "Cherry Crisp" recipe is one of the many great recipes that can be found in Dale Smith's book Great Meals Dutch Oven Style.

CHERRY CRISP

Dale Smith's Great Meals Dutch Oven Style

Old Dutch Style (Meaning "the practice of placing the food directly in the bottom of a cold Dutch oven.")

10" Dutch Oven

Preheat lid with 15 coals around the edge and 4 coals in middle.  Use 6 coals in checkerboard pattern on the bottom.

SERVES: 6-8

Filling:

2 cans (21 ounces each) cherry pie filling

Juice from 1 lemon

Mix cherries and lemon juice and pour directly into Dutch oven.

Topping:

1 cups cake flour

cup quick oats

teaspoon salt

cup brown sugar

cup white sugar

1 cubes soft butter

teaspoon baking soda

cup chopped pecans

Cream together butter, salt, soda, brown sugar, and white sugar.  Mix oats, flour and nuts into creamed butter mixture.  Sprinkle over cherries.

Set Dutch oven over the 6 hot coals and set preheated lid on Dutch oven.  Cook for 45 minutes, until brown.

Chuckwagon Supply
1011 Nelson Lane
Juliaetta, ID 83535
(801) 920-9004 chuckwagonsupply(at)yahoo.com