Dutch Oven Pork Chops and Potatoes

dutchoven┬áThis award winning recipe captured the 2015 Iron Chef Challenge WITH the secret ingredient (a whole pineapple). No pineapple featured in this recipe, but you’re free to add your own.

Yields 4

Dutch Oven Pork Chops and Potatoes

15 minPrep Time

1 hr, 30 Cook Time

1 hr, 45 Total Time

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  • 4 Pork Chops
  • 2 tbsp Olive Oil
  • 2 tbsp butter
  • 2 cups seasoned bread crumbs
  • 3/4 cup water, divided
  • 3 medium potatoes, cubed
  • 1 can Cream Of Mushroom soup
  • Salt & Pepper to taste


  1. Heat olive oil in a foil-lined dutch oven.
  2. Season your pork chops with salt and pepper.
  3. Add pork chops to the heated dutch oven.
  4. Melt the butter in a separate pan.
  5. In a bowl mix together, butter, bread crumbs and a 1/4 cup of water.
  6. Pour that mixture over the pork chops and let it coat them.
  7. Place the cut up potatoes on top of your pork chop mixture.
  8. Cover the entire thing with the cream of mushroom soup and the remaining 1/2 cup water.
  9. Bake for 1 hour at around 350 degrees

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