I find that winter is the perfect time of year to experiment with different recipes; such as these dutch oven pork chops. Using cast iron in tandem with our bakers salute oven is perfect for practicing summertime camping recipes; even when it’s 20 degrees outside.
I came across this recipe a couple weeks ago and have been meaning to experiment with it. Since we had all the ingredients in the pantry; it was a perfect concoction to try on a cold winter’s day.
- 2 cups of breadcrumbs
- 4 Tbsp butter
- 8 potatoes
- 2 cans cream of mushroom soup
- 8 pork chops
- 3 cups water
1Assemble The Supplies
2Melt The Butter
3Layer Pork Chops Into The Dutch Oven
4Cut The Potatoes In Halves, Quarter If Large
5Combine Breadcrumbs, Butter and Two Cups Water
6Layer Bread Crumbs On Top
7Mix Soup And Remaining Water, Pour Over Crumbs
8Bake At 375 For 1.5 Hours, Longer If Potatoes Need It
9My Wife’s Reaction
This recipe would also work well in a regular baking dish or a crock-pot. I would probably cut back some on the water though; the crock-pot might make the bread crumbs a little too soggy. Have fun in the kitchen!