Campfire Dutch Oven Pork Chops


  • 6 Meyer Heritage Duroc Bone-In Center Cut Pork Chops (1/2 inch thick, about 3 pounds total)
  • 4 tbsps Vegetable oil
  • Salt and pepper to taste
  • 1 cup Chicken broth
  • 1 cup Cider vinegar
  • 1 pkg Fresh mushrooms (8-ounce package, sliced)
  • 1 Medium onion (sliced thin)
  • 1 tbsp Brown sugar
  • 6 cloves Garlic (peeled, smashed)
  • 1 tsp Dried thyme leaves
  • 1/4 cup Fresh parsley (chopped)


1. Start your campfire or other cooking source.

2. Heat vegetable oil in bottom of 12-inch camp Dutch oven.

3. Season both sides of the pork chops with salt and pepper.

4. Brown both sides of the pork chops in the hot oil in the Dutch oven.

5. Now add the chicken broth, cider vinegar, mushrooms, onion, brown sugar, garlic and thyme to the camp Dutch oven.

6. Cover and simmer till chops are tender (about 40 minutes).

7. Top with parsley for serving.