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Juicy Pork Chops with Potato Sauce

Cast iron cooking is as popular now as it was centuries ago. As in the past, today’s cooks have discovered that cast iron skillets, griddles, pots, pans, Dutch ovens and other types of cast iron cookware are capable of producing an amazing array of delicious, home cooked meals. We have collected hundreds of recipes over the years and we hope you will use them to create some great cast iron cooking for your family and friends!.

Taste These Juicy Pork Chops with Potato Sauce!

Pork chops are made from hog (the loin cut) and the quality and price of the loin is determined by where it is cut from. Consider that loin chops have meat on both sides, are the least fatty and the most affordable when shopping at the supermarket. The center cut chop is lean and has a large amount of meat, but only on one side. End chops are the least expensive but do not contain a large volume of meat and also contain the most fat.

Cooking Instructions:

Briquettes: 28

Prep Time: 10 min

Cooking Time: 40 to 60 minutes

*Makes about 4 servings

Ingredients:

- Vegetable oil

- 4 pork chops- about ? inch thick

- 1 medium yellow onion- chopped

- 2 potatoes- sliced ? inch thick

- 1 can or 11 ounces of condensed cream of mushroom soup　

Cooking Steps:

A) Pour the oil into a 14 inch cast iron camp oven, on top of 28 gray, hot coals. Cook the pork chops till brown on both sides. Take the chops off.

B) Saute the onions. Take out the onions then place the chops in again. Scatter the onions over the chops and repeat with the potato slices.

C) Mix the soup with a ½ can of water in a bowl and pour the solution over the ingredients.

D) Take away enough briquettes to bring it to about half then cook until the chops and potatoes are tender.

Nutrition Facts (Per Serving):

Calories 340; Fat 17g; Cholesterol 64mg; Sodium 590mg; Carbohydrate 22g; Protein 25g.

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