Grandma Margaret’s Pork Chops and Potatoes

Grandma Margaret’s Pork Chops and Potatoes

 6-8 bone-in pork chops

6-8 potatoes

4tbs butter

1 can cream of mushroom soup

1 can cream of celery soup

½ can water

 

Original Cooking method uses a Cast Iron Dutch Oven on a stovetop.

Crock pot or deep stock pot works too!

 

Caramelize 6 bone-in Pork Chops in 2tbs butter on both sides in the bottom of deep pan on med-high heat.

Meanwhile peel 6-8 potatoes and slice thick. Rinse.

Remove Pork Chops and set aside.

Caramelize outsides of potatoes by adding 2tbs butter to stock pot and stirring constantly until potatoes have a golden glaze from the left over pork chop bits and butter.

Reduce heat to low.

Add pork chops back into pot.

Add 1 can cream of mushroom soup

Add 1 can cream of celery soup

Add ½ can water

Stir

Cover stock pot and let simmer for several hours on low or transfer stock pot contents (with all the bits at the bottom) to crock pot on low setting.

 That’s it.  Simple Easy, and YUMMY!

 For you campers, this meal works well over a fire in a Dutch oven.

To clean Dutch oven, remove all food, tip upside down on fire and let the fire consume any remaining organic matter in the pot.  Rinse with water and wipe dry.

 

Optional add ins:

Cooked Bacon Bits

Green Beans

Cream of Chicken may be substituted for Cream of Mushroom for picky eaters