Janet Groene’s
Good as Gold Pork Chops
Cook these individual meals in foil on the campfire or grate. Then eat them right out of the foil, just as you did in your early camping days. Juices of the chops mix with the flavors of mustard and creamy mushroom soup to form a delectable gravy.
First, set out six squares of foil and spray the centers with garlic-flavored pan spray. Or, to bake these chops in the oven, choose a casserole large enough to hold all the chops without overlapping. For easier clean-up, line it with nonstick foil. Cool and chill leftovers right in the foil to warm up tomorrow.
6 lean, meaty pork chops
Gulden’s mustard or other rich, golden brown mustard
Large yellow sweet pepper
15 ounce can of sliced carrots, drained
15 ounce can sliced or diced potatoes, drained
1 can condensed golden mushroom soup
“Butter” one side of each chop with mustard . Place chops, mustard side up, on a piece of foil or in the foil-lined casserole. Slice off the top and bottom of the pepper, clean out the seeds and make 6 round slices. Place one on each chop and pile the center with sliced potatoes and carrots. Spoon undiluted soup over the chops. Bring up corners of the foil and twist.
Place over a medium-hot grill 20 minutes. Then use an instant-read thermometer to check one chop for doneness. Doneness will depend on the size and thickness of the chops. Pork should be cooked to 160-165 degrees. For oven baking, cover the chops as above, cover the casserole with foil, and bake 30 minutes at 400 degrees. Check for doneness.
See more of Janet Groene's RV-ready recipes at http://www.campandrvcook.blogspot.com
Good as Gold Pork Chops
Cook these individual meals in foil on the campfire or grate. Then eat them right out of the foil, just as you did in your early camping days. Juices of the chops mix with the flavors of mustard and creamy mushroom soup to form a delectable gravy.
First, set out six squares of foil and spray the centers with garlic-flavored pan spray. Or, to bake these chops in the oven, choose a casserole large enough to hold all the chops without overlapping. For easier clean-up, line it with nonstick foil. Cool and chill leftovers right in the foil to warm up tomorrow.
6 lean, meaty pork chops
Gulden’s mustard or other rich, golden brown mustard
Large yellow sweet pepper
15 ounce can of sliced carrots, drained
15 ounce can sliced or diced potatoes, drained
1 can condensed golden mushroom soup
“Butter” one side of each chop with mustard . Place chops, mustard side up, on a piece of foil or in the foil-lined casserole. Slice off the top and bottom of the pepper, clean out the seeds and make 6 round slices. Place one on each chop and pile the center with sliced potatoes and carrots. Spoon undiluted soup over the chops. Bring up corners of the foil and twist.
Place over a medium-hot grill 20 minutes. Then use an instant-read thermometer to check one chop for doneness. Doneness will depend on the size and thickness of the chops. Pork should be cooked to 160-165 degrees. For oven baking, cover the chops as above, cover the casserole with foil, and bake 30 minutes at 400 degrees. Check for doneness.
See more of Janet Groene's RV-ready recipes at http://www.campandrvcook.blogspot.com
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