Recipe: Smothered Pork Chops (skillet and Dutch oven, campfire)

SMOTHERED PORK CHOPS

"This recipe is so easy, even beginners can quickly master it."

8 slices bacon
1/2 cup flour
3-1/2 cups chicken stock
4 teaspoons vegetable oil
12 pork loin chops
Salt and pepper to taste
2 medium onions, sliced thin
4 cloves garlic, minced
1 teaspoon dried thyme, minced
4 bay leaves
2 tablespoons parsley, minced

TO MAKE GRAVY:
Cook bacon in cast-iron skillet and remove from pan. Reserve. Gradually stir flour into oil and cook until light brown. Add chicken stock, reduce heat and keep warm.

TO COOK THE PORK CHOPS:
Heat oil in cast-iron skillet.

Pat chops dry and season generously with salt and pepper. Place chops in a single layer and cook until a deep brown crust forms on both sides.

Remove chops from skillet and place in a large Dutch oven; cover with sliced onions, garlic, thyme, bay leaves, parsley and gravy. Put on cover.

Hang on a high hook over low fire and cook until meat is tender, about 30 minutes.

TO SERVE:
Place pork chop on plate, cover with onion mixture and sprinkle with crisp bacon.

Makes 12 servings
Source: Over The Open Fire by Pamela Alford and Johnny Nix