Pork Chops and Gravy
One of my favorite ways to have pork chops when I was growing up was when my mother made what my brother, sisters and I called "Goopy Pork Chops". Great for home or camp cooking and simple to make, here is my version of an old family favorite that I have adapted for Dutch oven cooking.
4 Bone-in center cut pork chops
4 tbs olive oil
1 medium onion, sliced
4 oz mushrooms, sliced
2 cups beef or chicken broth
½ cup flour
½ tsp salt
½ tsp pepper
½ tsp cumin
½ tsp nutmeg
Put two tablespoons of extra virgin olive oil into a pre-heated 12 inch Dutch oven then add in the sliced onion. Cook the onions until translucent then add in the sliced mushrooms. Cook until onions and mushrooms start to brown then remove them from the Dutch oven and set aside.
While the onions are cooking, mix the flour and spices together on a plate or in a small bowl. After removing the onions and mushrooms, add the rest of the olive oil to the Dutch oven. Dredge the pork chops in the flour and spice mixture then brown them, a couple at a time, in your Dutch oven. Once browned, arrange the pork chops in the bottom of your Dutch oven. Place the onion/mushroom mixture around the pork chops. Pour enough broth (use a low sodium broth) into the dutch oven so that the pork chops are covered.
If cooking outdoors, use 24 charcoal briquettes. Place 12 briquettes beneath your Dutch oven and place 12 on top of the lid. Cook for one hour at 350° then serve over brown rice, noodles or spaetzle.