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–+ servings

Pork and Spuds

Pork, rosemary, potatoes, bell pepper, and thickened with seasoned bread crumbs. An easy Cast Iron Camp Dutch Oven Recipe with few ingredients. Easy. Delicious.
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Prep Time 20 minutes
Cook Time 1 hour
Course Main Course
Cuisine American
Servings 6

Equipment

  • 12-Inch Camp Cast Iron Dutch Oven
  • 2nd Dutch Oven Optional (Warming Pot)
  • Lid Lifter
  • Lid Stand
  • Rubber or Silicone Spatula
  • Knife
  • Cutting Board
  • Can Opener
  • Wooden Spatula for Cooking
  • Tongs

Ingredients
  

  • 4 Pork Loin Rib Chop; Thick Cut Think thick pork chop [not thin]) or a 4-6 boneless pork loin chops (brined for 24-48 hours).
  • 3 Medium Russet Potatoes Cubed into ½ Inch Chunks (Skin on or Off).
  • 2 GREEN Bell Peppers Chopped
  • 2-4 Sprigs Fresh Rosemary Or Dry
  • 2 Cups Seasoned Breadcrumbs Separated into two 1-cups.
  • 2 Cans Cream of Mushroom Soup
  • 12 Ounces Mild Lager or Lower ABU Ale More or Less
  • 2 TBL Butter
  • Salt and Pepper to Taste

Instructions
 

Home Preparation

  • This step is optional: 1-2 days before you are planning to cook this recipe, Brine and prep 4 thick-cut pork loin, bone-in rib chops or 4-6 thick, boneless pork loin chops.
  • Remove the pork chops / loin chops from the brine and pat dry. Pour the remaining brine out. Add a few paper towels to the bag. Return the meat to the bag. This is how we’re going to pack it to camp.
  • Gather your 3-4 medium russet potatoes, 2 cans of cream of mushroom soup, can of beer, butter, breadcrumbs, and the salt and pepper.
  • Prepare two Green Bell Peppers. We chop them and store them in a zipper bag with a couple of paper towels. You could also just pack them whole and prepare them in camp (this is how the video presents this recipe).

At Camp

  • Set 30-35 (or more) charcoal briquettes to fire in a pile or in the charcoal chimney. Set your cast iron Dutch oven near that burning pile of briquettes and start to warm it up.
  • Heat the Dutch oven for frying. Place the 12-inch cast iron Dutch oven over those 30-35 (or more) briquettes and really heat it up well. Don’t add your butter yet. Once the pot starts to show wisps of smoke, add the 2 tablespoons of butter, and let it heat up and “toast.”
  • When the butter and the pot are very hot (don’t burn that butter), add your pork and a sprig or three of rosemary. Sear the first side very well. Then, turn the pieces of meat and sear the other side.
  • After you have seared your pork, place the hot meat nearby on the upside-down lid or in another Dutch oven to keep warm. Remove the stems of rosemary.
  • Pour in about 1 cup of seasoned breadcrumbs over whatever bits and pieces are left from searing the pork and butter is left in that pot.
  • Pour in about ½ cup of beer at a time. Mix the beer in with the breadcrumbs and create a batter-like mixture about the consistency of thick pancake batter.
  • Return the seared pork to the pot.
  • Top the pork with the chopped potatoes.
  • Pour over the cans of cream of mushroom soup and roughly spread about the top of the potatoes.
  • Add the chopped green bell peppers to the top of the entire recipe/mixture.
  • Cover the pot and set the Dutch oven to bake. Place 8 hot briquettes around the circumference of the bottom and place 16 hot briquettes on the top.
  • Pork is considered done at 145°F / 65°C. Bake until the pork has reached temperature AND the potatoes are cooked.
  • Once the dish is done, remove the lid and pour a thin layer of breadcrumbs over the mixture. Remove all of the heat from the bottom of the Dutch oven and place any remaining briquettes over the top of the Dutch oven (all the heat on top).
  • Once the breadcrumbs on the top are toasted, remove the pot from the heat and ENJOY!!

Notes

We’re going to start with either a pork loin rib chop thick or thin cut (think pork chop) or a boneless pork loin chop (as the video shows). 24-48 hours before you head off to camp (or cook), you’ll brine those chops in a beer brine (two 12-ounce mild lagers and 2 tablespoons of salt). We’ll pack our bell peppers, potatoes, brined meat, butter, cans of cream of mushroom soup, and breadcrumbs to camp and create a meal and some memories. 
A note on potatoes: This recipe calls for 3 medium russet potatoes. It doesn't matter what kind of potatoes you use. And also… “medium” to me may not be “medium” to you. When we get to the “add the potatoes'' part, just make sure you don’t over fill the pot.
Keyword Camp, camp dutch oven, cast iron camp Dutch oven, cream of mushroom, Pork, potatoes, rosemary, stuffed bell peppers
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