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Pork Chops 'n Potato Sauce

In a 14" Dutch oven, add 1/8 inch of cooking oil over 28 hot coals. Grown pork chops on both sides. Remove the chops and sauté the onions. Pull out the onions, lay the chops back in and spread the onions over the chops. Lay the potato slices evenly over the onions. Mix the water and soup and pour the mixture over the other ingredients. Reduce the briquettes to about half and simmer until the chops and potatoes are fork tender.

Source: Lodge Cast Iron brochure