Breaded Pork Chops
Mashed Potatoes
Green Beans

This meal is best made in a dutch oven. We find that a 10" or 12" regular depth oven works well. For guidance on dutch oven cooking, please visit our dutch oven page for more information. If you are familiar with dutch oven cooking, you will understand how easy this meal is to clean up.

Ingredients (for 4 people)

3 eggs 3 cup crushed saltine crackers 1 cup flour 2 butterfly pork chops (about 1.4 lbs) salt/pepper to tast

2 - 14 oz canned green beans 4 lg potatoes 1 cup milk 2 tbsp butter vegetable oil

1. Place dutch oven atop bed of charcoal.
2. Add enough oil to cover 2 inches of bottom of dutch oven
3. Mix 1/2 tsp salt & 1 tsp pepper with flour. Dip pork chops into flour and coat thoroughly.
4. Scramble eggs. Dip chops into eggs and coat thoroughly.
5. Bread chops with crushed saltine crackers.
6. When oil is hot enough to sizzle water (but not smoking), place chops into oil. Be very careful as oil will burn you at this point. Brown both sides of each chop, approximately 4-5 minutes. Add lid, reduce heat under and continue cooking 5 more minutes, or until chops are cooked completely through. Pork will no longer be pink when completely done and internal temperature will reach 160 degrees F.

Peel and dice potatoes Boil diced potatoes for 20 minutes. Drain potatoes, add butter, milk, salt, and pepper to taste. Mash potatoes. A hand masher is useful or an electric mixer if you have access to electricity.

1. Heat greens beans in a pan on the stove.
2. Drain beans and melt 1 tsp butter.

Clean-up:

Dump used cooking oil from dutch oven. Wipe remaining oil from oven. Reheat oiled dutch oven on warm bed of coals to dry and set oil.