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Dutch Oven Pork Chops and Potatoes with Mushroom Sauce

On our recent trip to Bennett Springs, we had the most unusual weather. During the day it was blistering hot. During the evenings it was a cool 65. Almost like fall! The best part is that we were able to enjoy a fall-like meal, hot and hearty.  This time we made Dutch Oven Pork Chops with Potatoes and Mushroom Sauce.


Cooking with a Dutch oven isn't as hard as some have made it be.  There is a science behind it that helps you get the best results.  One is by placing coals in the proper place.  For example, for this dish, we want you to get the Dutch oven to 350 degrees. The number of coals placed on the bottom and the top is designed to do just that!  So pay attention to those numbers!

This was a filling, if not a pretty, meal. We both decided that putting our Dutch oven biscuits under the gravy would have been awesome!

Dutch Oven Pork Chops and Potatoes with Mushroom Sauce
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Dutch Oven Pork Chops and Potatoes with Mushroom Sauce

Yield: 4
Author: Terri Steffes
Prep time: 7 MCook time: 1 hourTotal time: 1 H & 7 M
Made in a Dutch oven, this dish is perfect for camping.

Ingredients:

  • 4 boneless pork chops
  • 2 T olive oil
  • 2 T butter
  • 1 c seasoned bread crumbs
  • 3/4 c water
  • 3 medium potatoes, sliced
  • 1 14.5 oz can cream of mushroom soup
  • seasoned salt and pepper

Instructions:

  1. Start your coals, and when they are gray, set your Dutch oven in the center and heat.
  2. Add olive oil.
  3. Season pork chops with seasoned salt and pepper.
  4. Brown the pork chops in the Dutch oven.
  5. In a separate pan, melt the butter, add the bread crumbs and 1/4 c of the water.  Stir together.  
  6. Spoon the bread crumbs over the pork chops.  
  7. Add the sliced potatoes on top of the bread crumbs.
  8. Mix the can of soup with 1/2 c water.  Stir well.  
  9. Pour the soup over the pork chops.
  10. Arrange 8 coals on the bottom of the firepit.  Place Dutch oven on coals. Put lid on Dutch oven and place 15 coals on top.  This should give you a temperature of 350.  Cook for 1 hour.  
  11. Test meat and potatoes for doneness.  If meat is cooked to your liking, remove coals from lid and take Dutch oven from firepit and place on the ground.  
  12. Rest for 5 minutes, then serve.

Notes:

Boneless chops are recommended so that you don't have slivers of bone in the sauce. Slicing potatoes helps them cook faster.

Calories

746.91

Fat (grams)

38.78

Sat. Fat (grams)

12.80

Carbs (grams)

55.52

Fiber (grams)

5.11

Net carbs

50.40

Sugar (grams)

3.70

Protein (grams)

45.59

Sodium (milligrams)

1412.73

Cholesterol (grams)

118.31
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  1. My son is a huge fan of pork chops. Looking forward to making this recipe for him.

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  2. Ooo yum, this looks like a fabulous dinner. I will have to make this for sure. We love pork chops!

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  3. This does seem like a great meal for when the weather gets cooler. I love a one pot meal like this and mushroom gravy sounds so good.

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  4. I wish I had a dutch oven to try this recipe. If I can get my hands on one I am totally making this.

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  5. This looks like a nice meal to add to the holidays menu. I wonder if I can make this meal even though i don't have a dutch oven

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    Replies
    1. You sure can. Any heavy bottom pan that can go into the oven and has a lid will do.

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  6. Yum. I love how simple and easy this meal is. It looks delicious too.

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  7. Oh wow, my mouth is watering! I love the idea of porkchops with mushroom sauce! Thanks for this recipe!

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  8. These pork chops look so good, especially with the mushroom sauce. Yum!

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  9. Yum this sounds so good! I love all things mushroom so I will have to try this!

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  10. Love how easy this recipe is! It's so perfect now that the school began!

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  11. Sounds delicious and really easy to make. I never used dutch oven before to make pork chops. Interesting idea. I will give this a try.

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