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Dutch Oven – Creamed Mushroom Pork Chops


Tonight, I cooked Dutch Oven and had my parents over to share it with. With the recent addition of a Volcano cooker to my cast iron arsenal, I wanted to push the envelope and cook a full 3 pot meal. The menu consisted of Creamed Mushroom Pork Chops, Rice and Bread.

Creamed Mushroom Pork Chops
Serves 6

6 Pork Chops
Sliced Mushrooms
Green Onions
1 Clove Garlic
2 Cans Cream of Mushroom Soup
Season Salt
Black Pepper
Onion Powder

12″ Standard Dutch Oven
Bottom: 12 Coals
Top: 16 Coals

Season the chops with the season salt, black pepper and onion powder. Pat the spices in and massage the meat a little bit. It helps it become more tender. Cut small slits in the edges of the meat to prevent bowing. Grease the dutch oven with canola oil and place it on the coals. When hot, sear the sides of the meat for 3-5 minutes per side. Set aside. Saute the mushrooms, green onions and garlic and scoop out. Add the pork chops again, then put the sauteed vegetables back in on top. Add the cans of soup. You will be very tempted to add more liquid. Don’t. If you must, add a little bit of Worcestershire sauce. Adding liquid will turn the sauce into soup. (I know we just added mushroom soup!) When too much liquid is added, it boils the meat, ruining it completely. Cook for 30-45 minutes until the chops are tender. Don’t open the lid until 30 minutes has passed, and you don’t need to turn the chops. The circulating heat inside the oven will evenly cook both sides of the meat. It is better than grilling in many ways. (I can’t believe I said that!) Serve immediately, garnish with fresh parsley if available.

5 Stars

Bon Appetit!
The Outdoors Start at Your Back Porch!

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