Chops N Taters
Ingredients
Add cheese at the last 15 minutes of cooking.
12 inch Dutch Oven
5 - 6 pork chops
4 - 5 large baking potatoes
½ small bag baby carrots
½ cup chopped onion
1 cans cream of mushroom soup
1 cans cream of celery soup
½ soup can of milk
1 teaspoon pepper
½ teaspoon salt
2 - 3 cups graded mild cheddar cheese
vegetable oil
Procedure
Brown chops in vegetable oil on both sides in Dutch oven. Remove from oven and drain on a paper towels. Peel and slice potatoes. Place potatoes and carrots in bottom of oven. In a mixing bowl; mix soups, chopped onion, milk, salt and pepper. Pour mixture over potatoes and carrots. Place chops on top.
Place 17 coals on top and 9 around bottom. This will be at 375 degrees. Cook for about 1 hour to 1 hour and 15 minutes. Or until potatoes are done.
Remove lid and cover chops with cheese. Remove from bottom heat and place cover on with coals on top. Cook for about 5 minutes, to let cheese melt.
Ingredients
Add cheese at the last 15 minutes of cooking.
12 inch Dutch Oven
5 - 6 pork chops
4 - 5 large baking potatoes
½ small bag baby carrots
½ cup chopped onion
1 cans cream of mushroom soup
1 cans cream of celery soup
½ soup can of milk
1 teaspoon pepper
½ teaspoon salt
2 - 3 cups graded mild cheddar cheese
vegetable oil
Procedure
Brown chops in vegetable oil on both sides in Dutch oven. Remove from oven and drain on a paper towels. Peel and slice potatoes. Place potatoes and carrots in bottom of oven. In a mixing bowl; mix soups, chopped onion, milk, salt and pepper. Pour mixture over potatoes and carrots. Place chops on top.
Place 17 coals on top and 9 around bottom. This will be at 375 degrees. Cook for about 1 hour to 1 hour and 15 minutes. Or until potatoes are done.
Remove lid and cover chops with cheese. Remove from bottom heat and place cover on with coals on top. Cook for about 5 minutes, to let cheese melt.
