Dutch Oven Pork
Tater Tots = ready to use Bacon Cheese Things you can add onions, put an egg on top, and salsa. Directions 1. Pre-heat your 12" regular dutch oven. 2. Lay out 1 piece of bacon. Roll 1 Tater Tote then cut off. You should get 2 maybe 3 tater tots per bacon piece. Place in the bottom of you dutch oven bacon down. Continue to do this until bottom of dutch oven is full. 3. Back at 400 degrees for 25 minutes. Put 18 on top and 12 on the bottom. If you wait for the steam to come from under the lid. Then you will know they are done. 4.Then add the Cheese!! Should take another 5 minutes to melt.
2 1/2 Lb. Pork Ribs
3 to 4 lb. Sauerkraut, drained
2 Yellow Onions, peeled and quartered
2 Tart Green Apples, cored, quartered and peeled
1/4 cup Brown Sugar
8 Juniper Berries or 1 tbs. Caraway Seeds
In a 12" Dutch Oven, layer sauerkraut, onions, apples, and seeds. Be sure to warm and oil dutch oven before. Sprinkle with brown sugar and add rib's. Bake at 350 degrees for 2 hours or until ribs are tender. You will be able to smell the ribs when they are done in the Dutch Oven. Try not to lift the lid until the smell is there. If you do you will add 15 min. to the cooking time. This recipe is great served with Potato Salad or Cucumber Salad.
From the Log Cabin Holidays and Traditions page 102 New Book 96
octoberfest-ribs = pdfDutch Oven Checklist ___ Dutch Ovens ___ Lid Lifter ___ Lid Rest ___ Dutch Oven Trivets ___ Charcoal Briquets (Kingsford) ___ Lighter Fluid, and matches ___ Charcoal Starter ___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons. ___ Aluminum Foil ___ Cook Book ___ Long Tongs ___ Whisk ___ Gloves ___ Storage Bag ___ Paper Towels ___ Dutch Oven Scraper ___ Spray bottle of vinegar ___ Spray bottle of oil ___ Don't forget the Food!!!
4 - (3/4 inch thick) Boneless Pork Chops
4 - Ripe Plums, pitted and quartered
3/4 cup pineapple juice………I did have a can of crushed pineapple so I got as much juice from that as I could and then just used enough crushed pineapple to make 3/4 cup.
2 Tablespoons Balsamic Vinegar
3 Tablespoons brown Sugar
1 teaspoon ground Cinnamon
1/4 teaspoon ground Ginger
1/4 teaspoon ground Nutmeg
Place the pork chops, and plums into your 12” regular Dutch Oven. Put pork chops on the bottom and then the plums. If you would like more than 4 plums you can add more to cover the chops. It just adds a little more moisture. Mix together the pineapple juice, balsamic vinegar, brown sugar, cinnamon, ginger, and nutmeg in a bowl, stirring to dissolve the sugar, and pour the mixture over the pork chops and plums.
Just a suggestion use the Dutch Oven liners here for an easier clean up.
Put the lid on and cook. You can do it slow with 12 briquettes on top and 8 on the bottom. You will have to replace them before it is done. Wait till you see the steam coming out from under the lid and then you will know that it is done.
• 6 Boneless Loin Pork Chops
• 2 small to medium Onions, chopped
• 2 tbs Butter
• 4 cups Potatoes, sliced very thinly (mandoline recommended)
• 1 can (10.75 oz) Cream of Mushroom Soup
• 1¼ cups Milk
1. Oil & Preheat your 12” Dutch Oven to 350 degrees F
2. Heat a large Cast Iron Skillet over medium-high heat.
3. Melt 1 tbs of the butter in the pan
4. Brown pork chops on both sides; remove from pan and set aside.
5. Add the remaining 1 tbs butter to the Cast Iron Skillet and add the chopped onion.
6. Cook onions until they are soft.
7. In the same pan as the onions, add the condensed soup and gradually stir in the milk so you don't get lumps; set aside.
8. Slice potatoes and place in an even layer in the bottom of your Dutch Oven.
9. Place pork chops on top of potatoes
10. Pour soup mixture over pork chops. Wiggle the Dutch Oven a bit so the sauce distributes throughout the Dutch Oven.
11. Cover and bake at 350 degrees F for 30 minutes. You should have 15 Briquettes on the top and 10 on the bottom.
12. If you are lazy like me I do it all in the Dutch Oven!!