Chops'n'Roots

2 T. all-purpose flour
1/4 t. salt
1/4 t. pepper
6 pork loin rib chops, cut 1" thick
2 T. cooking oil
2 (10-3/4 oz) cans of condensed
cream of mushroom soup
3/4 cup water
1 cup sliced carrots
1 large onion, thinly sliced
2 (15 oz) cans sliced white potatoes(drained)
or 3 medium potatoes, peeled, cooked and sliced
1 (4 oz) can sliced mushrooms (drained)
or 1/2 cup sliced fresh mushrooms
1 large apple, cored and sliced (optional)

1/2 t. crushed dried basil

Combine flour, salt and pepper in shallow dish. Dip chops into flour mix to coat.
Place dutch oven with 2 T. oil over 25 hot coals. Brown chops in hot oil.
Meanwhile, combine soup with water and basil in medium bowl, set aside.
Return chops to oven (if you took them out)

Layer carrots, onions, potatoes, and mushrooms over chops, top with apple
Pour soup mixture over all and cover with lid

Place 20-25 hot coals on the lid and cook for 30-35 min. Rotate lid
1/3 turn and pot 1/3 turn every 10 minutes. Makes 6 servings


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